Basic Green Chutney Recipes

GREEN CHUTNEY

Steps:

• Place all the ingredients in a food processor and blend until smooth. Use a small splash of water or two if needed at the beginning to make the blending easier.
• Serve immediately as part of an Indian meal.

GREEN TOMATO CHUTNEY RECIPE

Steps:

• Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
• Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
• The chutney is ready when it's reduced down and appears thick and brown.
• Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
• Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
• Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

GREEN CHUTNEY RECIPE

Steps:

• Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
• Rinse them well in lot of water a few times.
• I spray some vinegar and leave for about 10 minutes.
• Then rinse well. Drain them well in a colander.
• Add all the ingredients to a blender jar.
• Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
• Adjust salt, lemon juice and green chili to suit your taste.
• Store this green chutney in a clean dry airtight glass jar.
• Refrigerate and use whenever needed.
• Use dry spoons to serve it.
• This green chutney keeps good for about a week in refrigerator and 1 month in freezer.

GREEN TOMATO CHUTNEY

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

EASY GREEN CHUTNEY

Steps:

• To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado (starting with the smaller amount and working up for creamier texture) to a small blender or food processor (or use a mortar and pestle) and mix to combine.
• Add only enough water to encourage blending and make the sauce pourable. If it gets too thin, thicken with more avocado or cilantro. Taste and adjust seasonings as needed, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity.
• Chutney will keep in the refrigerator up to 3 days or in the freezer up to 1 month. From frozen, let thaw in the refrigerator overnight before using. Try on Indian-inspired dishes such as our dosas, sweet potatoes, aloo tikki, pakoras, and cauliflower "steak"!

GREEN CHUTNEY

Steps:

• Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.