Mint, Coriander and Radish Chutney

 




A simple chutney made with fresh cilantro/coriander, mint and radish. This is a spicy, savory chutney unlike the fruity pulpy and sweet chutney usually served in America and the European countries.

The recipe is  fat free and nutritious  with all fresh and raw ingredients. So indulge and put it to different uses.

In India, chutney of this kind are usually used as condiment with grilled meat (chicken tikka, malai tikka etc) and starters like pakoras or papads. They are also used a side dish with flat bread or even as a spread to make sandwiches, mostly at the western regions of India where the “green chutney” sandwiches are immensely popular. The chutney of this kind work as fantastic marinades for grilling too, as a dressing or they can be the base for sauces for a dish. There are many uses; get creative with it and enjoy.

I have posted a Coriander & Mint Chutney before. This is a similar kind, but I have used radish here. The consistency changes and becomes thicker and the spicy radish adds a nice flavor and zing. If possible, do use the long white radishes. The mint is from my garden, probably the only thing growing well other than a couple of cantaloupes (fingers crossed), a few chili peppers and a couple of things not worth mentioning at this time, for we are yet to see the fruits.

On a side note, I will be away for a couple of weeks. I will answer all the mails and questions once I am back!

Mint, Coriander and Radish Chutney

Ingredients:

1. 1 bunch fresh cilantro/coriander
2. 1/2 cup fresh mint
3. 1/2 cup chopped radish
4. 8 cloves of garlic, peeled
5. 2 jalapeno pepper, chopped
6. 1 tablespoon cumin seeds
7. salt
8. 1 teaspoon sugar
9. 2 tablespoons lime juice
10. 1/2 cup water

Preparation:

 
Wash the leaves and the radish thoroughly till all the dirt runs out. Remove and discard the stiff stems. Tear the leaves  and tender stalks in smaller pieces; don’t worry if they are not even.

Chop the radish.

Blend everything together till smooth.

Serve as a condiment or dip or use it whatever way you would want to – the possibilities are endless.

The chutney freezes very well. You might notice that the color gets a shade darker when it sits in the freezer, but it tastes the same. It could be frozen for a few months. The chutney is on its way to Jaya’s Back to Basics.




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