Green Parsi Chutney

Parsi Green Chutney is a beautiful symphony of mint, coriander, coconut and spices. This recipe whips up in minutes and can be served so many different ways!



My incredibly easy Parsi Green Chutney bursts with flavour and will elevate your Indian snacks, I promise!


This vibrant chutney goes perfectly with samosas and some sweet tamarind chutney, and it also makes the most divine Cheese and Chutney Sandwiches. another very Parsi popular teatime snack that I will share with you soon.


MY TIPS

  • An electric blender will help you make this recipe in minutes

  • A microplane will give you an excellent fine grate on your ginger and garlic

  • My Mum's secret tip - cooking off the garlic gives a better flavour and prevents any gut irritation, reflux etc. compared to adding raw, uncooked garlic

  • Ensure your coriander and mint are thoroughly washed

  • Start with less chilli if you want a milder chutney, you can always blend more in

  • This chutney is perfect served with samosas or batata wadas along with a some sweet and tangy tamarind chutney

  • Spread on buttered bread and add a slice of cheese for a traditional and delicious Parsi sandwich

  • This chutney recipe is also great as a marinade for making Green Chutney Parsi Fish.




YOU WILL NEED

1 level teaspoon minced garlic or 2 cloves finely diced

Splash of olive oil

2 cups coriander/cilantro leaves (thoroughly washed)

1 cup mint leaves (washed)

2-4 green chillies (according to your spice preference)

1/4 inch fresh ginger grated

2 rounded tablespoons desiccated coconut

1.5 tablespoons lemon juice

1 teaspoon salt (or to taste)

1 tablespoon sugar (or to taste)


1/3 cup plus extra water (to thin the chutney to your preferred consistency)


METHOD

  1. In a small frying pan add the oil and minced garlic and gently fry until fragrant and set aside.

  2. In a mixer add the fried garlic, coriander/cilantro, mint, chillies, grated ginger, desiccated coconut, lemon juice, salt, sugar and 1/3 cup of water and blend until smooth.

  3. Add more water if a thinner chutney is desired.

  4. Taste and adjust seasonings as required.

MAKES 3/4 CUP








Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥