I wanted to save this up as soon as I read it… nothing more required as a reminder… I somehow feel that I end up reading such reminders when my faith shows a little waiver here and there… Alhamdulillah… 🙂
Today’s recipe is something that a lot of Indian homes already make. The Green Chutney is a staple – good for sandwiches, as topping for chaat, or just to lick while having your bowl of rice! It is a good way to use up the bunch of mint and coriander leaves which would otherwise go rancid. I have made it slightly less spicy, still I had the whole house sniffing to glory while having it. Hehe! I also share a very quick salad idea, which goes so well with a plate of biriyani! A colleague had suggested this to me when he had it at a friend’s home and that got me trying it, though I didn’t have it along with lunch and had it as such. It was fiery yet super cooling as well, in every sense!
- 1 cup coriander leaves, packed
- ½ cup mint leaves, packed
- 1 green chilli
- 1 small pc ginger
- ½ lime's juice
- Salt to taste
- 3 cucumbers for the salad
- Grind all ingredients together into a paste. Store in an airtight container. Use within a week.
- You can use this to dip your spicy fritter or put them on your toast or use them on your chaat or... open up your ideas!
- For the salad, chop 3 cucumbers into bite sized pieces and toss with 2 to 3 tbsp of the chutney as per your spice level. Consume immediately or serve as side for biriyani! Delish...