Chaat green chutney is one of the important chutney that is used for garnishing a variety of chaats. Green chutney made with mint and coriander is flavorful and is great as sandwich spreads. Green chutney is probably the most favorite Indian accompaniment. It is simple and easy to prepare made with aromatic herbs like fresh coriander leaves, mint leaves (pudina), onion, sugar, salt, spiced with green chilies and addition of lemon juice enhances the flavors of mint and coriander and also prevents discoloration of the greens. This chutney is a combination of slightly sweet and spicy taste that is served with crispy samosa chaat, dhoklas, tikkis, papad and garnished as toppings over papdi chaat, sev puri, bhel puri, pakoras, kebabs etc.
Green chutney is versatile and can be served as a dip or as a spread over sandwich and kathi roll apart from topping over chaat preparations. In this chutney, most of the ingredients are used in its raw state to retain its nutrients values. This chutney is aromatic and truly tasty. You can also prepare this chutney as side dish to south Indian snacks such as Idli, Dosa etc. The Green chutney is an integral part of Mumbai’s famous vegetable sandwich.
Coriander leaves are an aromatic herb with wide, delightful lacy leaves and a tangy smell. The fresh plant is used as a herb for culinary purpose and dried fruit is used as spice. Coriander also known as cilantro. Coriander leaves are sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups, sambar and curries, especially bhuna. There are lot of recipes prepared with Coriander leaves. Some of those recipes are Coriander rice, Coriander & lemon buttermilk, Coriander chicken, Kothimir vadi, etc.
The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency. Chutneys can be very spicy, mild or sweet and by toasting the spices, the essential oils are released which is what gives the spices their unique aroma making them more pungent and flavorful. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them. Chutneys are available in two main categories, sweet and hot; each type generally include numerous spices, such as chili, but vary by their key taste. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more….
Mint leaves also known as pudina or mint derived from the Greek word Mintha is a genus of flowering plants from the Lamiaceae family. Mint leaves are a leaf most well-known for the fragrance and cool refreshing taste. Mint can be either used as fresh leaves or dried and is best source of mint in cooking. Mint leaves are used in teas, beverages, jellies, syrups, candies, raita and ice creams. Fresh mint is also used as part of an ingredient for the excellent aromatic rice based dish the Biryani. It is also used in preparing the delicious and mouthwatering mint chutney served along with various kebabs and snacks and appetizers. Some of delicious recipes prepared using this aromatic herbs are Mint paratha, Mint leaves & lemon dal, Coriander & mint rice, Hot lemon tea with mint and many more...