The importance of condiments is well known to all ….. every home has its own way of making this simple green chutney (dip).
When I say spicy, I mean hot …Spicy can be due to too many varying spices and not the heat alone .
This is so versatile that it goes well with Pakoras/bhajiya (fritters) ,Sandwiches , Samosa, Bhel Puri , Chat , Cutlets (endless) , Dal Chilla (lentil crepes) or with any normal day to day meal ….
You can have so many variations …endless options, make it more spicier (increase the heat) or less …more tangy ….etc
This is a must for me, to eat along with Vegetable Pulav (Rice) or Dal Khichdi (another form of rice cooked together with lentils and few veges )
I make this in bulk and eat it with literally everything for the whole week
So here is the simplest recipe ..trust me its so basic, anybody can make this
- 1 cup Fresh Coriander
- 2-3 Cloves of Garlic
- 3-4 Fresh Green Chili (I used 2 very big ones) (See Notes)
- 1 medium sized Tomato chopped
- 1 Tbs Amchoor Powder (Dried Mango Powder) (See Notes)
- Salt to taste
- Wash all the fresh produce and put it in a blender/mixer-grinder along with Amchur powder and salt
- Blend the above, until finely done .
- If its not getting blended properly and is too dry , you may add just a little bit water to help the process.(See Notes)
- 1) You can increase or decrease the number of green chili, based on how much heat you can handle (you dont want it way to spicy or hot)
- 2) You can use fresh chopped green mango when in season ,instead of Amchoor powder.
- 3) Just a small tip to avoid adding additional water while blending - Add the chopped tomato first and then the rest of the ingredients, this way the tomato gets blended first, thereby adding liquid to the mixture and helping other items to get blended easily .
- 4) This tastes best when fresh but can be store in an airtight container in fridge for a week