Every family has its own way of making green chutney. They are usually served with bar-be-qued and fried kebabs and cutlets. Green chutney or suace is made commercially and sold in the market and quite commonly available. Chutney is also served with rice and dal, or various kind of rice dishes and even rotis and parathas. During summer before the advent of ripe mangoes, raw mangoes are there and I make it with them. This particular recipe will have raw mangoes. If raw mangoes are not available, tamarind sauce or lemon juice maybe used. Stays well if refrigerated for 5-6 days.
Serves 8-10
Iingredients:
Mint leaves 1 bunch cleaned and washed
Raw mango 1-1 1/2 Peeled and sliced or lemon juice of 1 lemon or tamrind paste 2 tbspn.
White cumin 1 tspn
Garlic pods 4-5 peeled
Green chilies 6-7
salt to taste
Cilantro 1/2 cup
Coconut 1 slice [if using fresh or desiccated 2 tbspn]
Method:
Put all the ingredients in a food processor or blender. Grind to fine paste. Check seasoning, if desired green chilly may be reduced to 3-4 or half teaspoon sugar maybe added.
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