Vaquas- I know I have given my green chutney recipe to you before in a pervious post, but I’d like to make an independent post of this *Green Chutney* recipe of mine because It will be easier for you guys to search. I invented this recipe when I was living alone in Switzerland. I get asked the recipe of this chutney every time we have guests, but now I can say proudly say check my food blog for the recipe. 🙂
Black Salt is my secret ingredient. The black salt plays a crucial part in this recipe. I have tried this recipe with various types of salts, but the taste of black salt and a little help from fresh lemon juice its a match made in heaven. I’d only use mint in the chutney during the summer because it will give it a refreshing flavor. Black salt and mint are really good for digestion.
This chutney is traditionally goes with spring rolls, pakora (fritters), Samosas, and others South Asian appetizers. I use this chutney for my Golgappa Chaat , Lobia Chaat, Keemay Ki Goliyaan , Sweet Dahi Baray, and lots of other recipes as well. This chutney is great for Iftar during this holy month of Ramadan. I have another chutney on the blog, Khatti Meethi Chutney be sure to check that out as well. I hope you give this recipe a try. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. we value honest feedback.
Vaquas's Famous Green Chutney
- 1 bunch cilantro
- 2 serrano peppers roughly chopped
- 2 tbsp fresh lemon juice
- 1/2 tsp black salt
- 1/8 cup luke warm water
- 1 bunch mint optional
- Add all ingredients to the blender and blend for 2 minutes or until smooth.