Green Chutney

This vibrant chutney is the perfect accompaniment to Indian snack foods such as samosas, chaat, dhokla, and more. This is a recipe I’ve adapted over the past few years and it is always a hit. I use a combination of aamchur (dried/ground green mango) and black salt (aka kala namak in Hindi or sanchal in Gujarati) here to give a classic “chat patta” (“finger-licking good”) taste. See the ingredient notes at the end of the recipe for more details.

Ingredients

Makes about 8 servings

1 bunch cilantro including stems, about 1 1/2 cup packed

1 small bunch mint leaves, about 1/2 cup packed

1/4 cup cashews*

1 tablespoon minced ginger

1 tablespoon minced jalapeño pepper**, to taste

1/2 teaspoon ground cumin

1/2 teaspoon aamchur***

1/2 teaspoon black salt***

2 teaspoons lime juice, to taste

1/4 cup water

*see ingredient notes at the end of the recipe for further details

Method

1. Roughly chop the cilantro and mint and place in a blender. Add the remaining ingredients along with half of the water. Blend and add more water as needed to adjust to desired consistency. Taste and adjust to preference. Refrigerate in a tightly sealed container for up to a few days. Squeeze a bit of lime juice on top or place a thin slice of lime on top to preserve its vibrant green color.

Ingredient notes

1. Peanuts can also be used instead of cashews. You may need to reduce the amount to half if using peanuts so the flavor is not overwhelming. I like the texture that cashews offer to this chutney although not completely traditional.

2. Remove seeds for a milder version or use serrano or Indian/Thai green chiles for a spicer version. Adjust the exact amount to taste depending on how spicy your chiles are.

3. I use a combination of aamchur (dried/ground green mango) and black salt (aka kala namak in Hindi or sanchal in Gujarati) here to give a classic “chat patta” (“finger-licking good”) taste. Both of these ingredients are readily available online or at Indian grocery stores and are worth a buy if you cook Indian food often. If unavailable, 1/2-1 teaspoon chaat masala can be used to substitute both the aamchur and black salt. Alternatively, more lime juice to taste can be used in place of aamchur, and kosher or sea salt to taste can be used in place of black salt.