Coriander Chutney – Mummy’s recipe
June 18, 2016 § 1 Comment
MY mother makes the most delicious chutney. I have grown up with the coriander chutney applied to the vegetable sandwiches for school snacks. And when I shared the sandwiches, my classmates would wipe out the whole box of sandwiches and I would be left with very few. My school friends still remember the chutney and discuss about the sandwiches during our get togethers. The recipe has changed since school days as she has started adding mint to the coriander.Its only now that I have asked for the recipe from mummy and made it! Ofcourse its not as good as hers but it will get there soon when I start adjusting the quantities in the coming days.
Mint – very less compared to the amount of coriander leaves
Peanuts ( skin removed )- the skin will come off easily only if its roasted a bit in a pan before.
Cumin seeds powder
Blend the ingredients in a mixture with a little water.
You can freeze in the refrigerator for 15-30 days. The color on the top of the chutney will change to a dark green. But its okay to defrost, remove the quantity that you need and use. I made it as I had made some split mung pudla ( pancakes) and wanted to eat with the chutney.