Dive into the vibrant world of Indian flavors with our tantalizing Sea Green Chutney recipe! This vibrant, herbaceous chutney isn't just a condiment; it's an explosion of fresh tastes that will elevate your snacking experience to new heights. Imagine the perfect pairing: crispy samosas, golden pakoras, or even a simple dosa, all perfectly complemented by the unique tang and zest of this sea-green delight. Forget bland dips – this chutney is bursting with the freshness of cilantro, mint, and green chilies, balanced by the subtle sweetness of coconut and the zing of lime. Its vivid green hue is as appealing as its irresistible flavor profile.
This isn't your grandmother's chutney; it’s a modern twist on a classic, easy to make, and incredibly versatile. Whether you're a seasoned cook or a culinary novice, you'll find this recipe refreshingly simple to follow. Ready to unlock the secret to this sensational sauce? Let's embark on a step-by-step journey to create the most delicious Sea Green Chutney you've ever tasted!
Tools Needed
- Grinding jar
- Frying pan
Ingredients
- Green chilies: 10
- Coriander leaves: a handful
- Mint leaves: a handful
- Garlic cloves: 10-12
- Tamarind: 100 grams
- Sugar: 2 teaspoons
- Salt: 1-2 teaspoons (adjust to taste)
- Soybean oil: 1 teaspoon
- Celery seeds: 1/2 teaspoon
- Cumin seeds: 1 teaspoon
- Water: 1/2 cup + more as needed
- Cornflour: 2 teaspoons
- Water for cornflour slurry: 4 teaspoons
- Black salt: 1/2 teaspoon (optional)
- Chaat masala: to taste (optional)
Step-by-Step Instructions
Step 1. Prepare the Chutney Base
- Crush 10 green chilies. Add a handful of coriander leaves and mint leaves to a grinding jar.
- Add 10-12 garlic cloves and tamarind pulp (from 100g tamarind soaked in hot water for 10-15 minutes).
- Add 2 teaspoons of sugar, 1-2 teaspoons of salt, 1 teaspoon of soybean oil, 1/2 teaspoon of celery seeds, and 1 teaspoon of cumin seeds.
Step 2. Grind and Cook the Chutney
- Add 1/2 cup of water and grind to a smooth chutney. Add more water if needed.
- Heat a frying pan over low heat. Add the chutney and cook for 2-3 minutes.
- Dissolve 2 teaspoons of cornflour in 4 teaspoons of water. Add to the chutney and mix well. Cook for another 2 minutes.
Step 3. Season and Adjust Consistency
- Add water to adjust the consistency, if desired. I added one cup, then another.
- Add 1/2 teaspoon black salt, 1/2 teaspoon salt, and chaat masala to taste. Mix well.
- Cook for another 2 minutes on low heat. Turn off the heat and let cool. The chutney will thicken as it cools.
Step 4. Store and Enjoy
- Transfer to an airtight container and store for up to 1.5 months.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Adjust salt according to your preference. You can add more later if needed.
- Cooking the chutney helps to enhance its shelf life.
Nutrition
- N/A
FAQs
1. Can I make this chutney ahead of time?
Yes! Sea Green Chutney tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute if I don't have fresh cilantro or mint?
While fresh herbs are best, you can use a small amount of dried cilantro and mint (about 1/3 the amount) in a pinch. The flavor will be slightly different, but still delicious.
3. How can I adjust the spice level?
Easily! Start with fewer green chilies, taste, and add more to your preference. You can also adjust the amount of lime juice for extra zing or a touch of sugar to balance the heat.
So there you have it – a vibrant, flavorful Sea Green Chutney that's guaranteed to elevate your snacking game. This recipe is incredibly versatile, perfect for a wide range of dishes and sure to become a staple in your kitchen. Now go forth and enjoy the delicious results!