Going back to basics today, everyone NEEDS to have a good batch of green chutney in their fridge and life. It’s a staple Indian condiment in my opinion; I consider it the Indian ketchup lol. My grandmother created this recipe and always had it in the house. One batch stays fresh for months because of the way she made it. It is so versatile, I use it in grilled cheese, frankies, kathi rolls, and samosas…the options are endless!
This recipe makes a LOT of chutney, but the excess can be placed in the freezer and you can defrost it as you need it. By adding the turmeric, the color of the chutney will stay the same as the day you made it. I hope you all will enjoy this chutney with anything and everything you make!
Stay happy, stay hungry!
|Prep time: 5 minutes||Cook time: 5 minutes||Total time: 10 minutes|
- 4 cilantro bunches, washed
- 25 cloves of garlic
- 25 Thai chili’s (lavingya marcha)
- 2 whole ginger roots, peeled and cut in big cubes
- 1 apple, peeled and cut in big cubes
- ½ cup dried shredded coconut
- ½ cup peanuts
- 2 tbsp lemon juice
- ¼ cup sugar
- 1 tsp turmeric powder
- Salt to taste
- In a blender, add the peanuts and coconut and blend until smooth. Then add the garlic, ginger, chilis, apples, sugar, lemon juice, salt, and turmeric powder. Add the cilantro 1 bunch at a time and blend until smooth. Add water as needed.
- Once the chutney is made transfer it into ice trays and freeze overnight. Transfer the cubes to a freezer safe zip-lock bag and store in the freezer for up to 6 months. Defrost as needed.
- I use a Vitamix to blend everything.
- You can also add mint to this, I add mint in the summer when it is in season.
- Adjust the amount of Thai chilis, depending on your spice level.
- Can easily defrost the chutney cubes in the microwave.
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