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What is one versatile recipe that goes with every dish? A bowl of green chutney is served in India in every restaurant no matter what you are having. From dal, paneer, and chicken gravy to kebabs, sandwiches, and pakoras, this recipe is served as a side dish to infuse more flavours into the starters and main course dishes. It is so simple yet elegant that two-time Michelin star receiver Garima Arora taught its recipe in one of the seasons of Masterchef India.
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Most households in India have a different variant of green chutney, each tasting heavenly. It is a perfect blend of sweet, salty, tangy, and spicy notes. It is quick to make and can be paired with your breakfast, irrespective of the star of the meal. Eat it with chilla, paratha, poha, cutlets, idli, upma, dosa, or moonglet. Here are seven variations of it that are a must-try.
Mint Chutney
In this variation, the green hue and fresh flavours in the chutney are infused by blending mint leaves. Mixed with green chillies, lemon juice, garlic, ginger, and salt to taste, a dollop of it on your plate, and your bland breakfast will taste delicious. It is often served in restaurants as a cool compliment to spicy dishes like tandoori items and kebabs.
Spinach Chutney
The season of fresh spinach will soon end after Holi, therefore, it is the best time to use iron-rich leafy greens to make chutney. Start by blanching the leaves for just a couple of minutes and instantly transfer them to cold water to retain their taste and texture. Blend spinach with garlic, ginger, salt to taste, green chillies, and lemon juice. Serve it with sandwiches or spread it on slices of bread or pav while making a sandwich, vada pav, and burger at home.
Coriander Chutney
This is the most common variation of green chutney that you can spot in most restaurants, street food stalls, and households. The lip-smacking taste of chaat is enhanced by pouring this chutney on the plate while assembling the ingredients. Blend fresh coriander leaves and stems with ginger, garlic (optional), salt, green chillies, and lemon juice. It goes well with pakora, sandwiches, and fasting food like sabudana vada.
Coriander Curry Leaf Chutney
Have you ever tried to blend the unique tastes of coriander leaves and curry leaves? To the aforementioned recipe of coriander chutney, add a handful of curry leaves and blend. The aromatic chutney gels well with most of the South Indian delights like idli, fried idli, banana bajji, and more.
Methi Chutney
Fresh methi or fenugreek leaves are grown in winter and spring. Soon people will start preserving them for the summer season. This is the best time to blend these leaves with garlic, green chillies, lemon juice, salt, and ginger to make chutney. Since it has a slightly bitter flavour, it might not suit everyone’s taste palate, but try it with stuffed paratha, and you will be a fan of it.
Coconut Coriander Chutney
If you are looking to experiment in the kitchen, why not blend the flavours of South and North India? Take fresh grated coconut and coriander leaves, and blend the two ingredients with ginger, lemon juice, green chillies, and garlic (optional). Coconut will add to the creamy texture, and coriander leaves will infuse fresh flavours into the chutney. Eat with either paratha or idli, but you will be making this chutney again in your kitchen.
Curry Leaf Chutney
Curry leaves are aromatic and are used in Indian cooking because of their unique taste and many health benefits. Blend these with garlic, ginger, tamarind paste or lemon juice, salt to taste, and green chillies. You can serve it with uttapam, chilla, idli, stuffed paratha, and whatnot.
