Shhhh….. I am going to share a secret that my gujju friend had guarded from us for almost 10 years! I have shared a recipe for green chutney before and I love that recipe but I could never get the smooth consistency that my friend’s chutney had! When asked, he would just reply “I add a secret ingredient”! And finally after years of asking and asking he shared it! One fine day I opened my mailbox and there it was – “Thakkar’s Green Chutney (With the secret ingredient)
It was quite a surprise – the secret ingredient. I made the chutney for a recent dinner and I was boasting to my guest (who also happens to be a Gujarati) that it has a secret ingredient. When I told it was gathiya, she quite matter-of-factly told me they add it all the time to their chutney!. So I figured it is a well guarded Gujarati food secret.
Coriander and mint green chutney is a staple in most Indian kitchens and every household has a different recipe for it. I love this recipe because the gathiya makes it the smoothest green chutney ever. Not just as a dip, it is a lot more easier to spread and also to lick as is.
Green Chuntey (with a secret ingredient)
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 4 (makes about 250ml chutney)
1/2 cups fresh mint, chopped
1 cup secret ingredient (gathiya/plain bhujia)
2 green chillies, chopped
1 medium sized tomato, chopped (use raw mango if they are in season)
Juice of 2 limes
1 inch ginger, peeled and chopped
2 tsp cumin powder
Salt to taste
a little water to process the whole chutney
- In a mixer, add the chopped coriander and mint leaves. Process until smooth. Add water if required.
- Add all the spices, green chilli, tomato and ginger. Process again.
- Add the gathiya, little by little, and process.
- Add lemon juice and just blend for a few seconds.
- Ta-da! its ready 🙂 taste, adjust seasoning if required, bottle it, serve it, dip in your favourite snack into it, spread a little on that sandwich or add it to your regular recipe for a twist!
Here are some additional tips from my friend:
- Imp: Add lemon juice at end for best tang otherwise the heat from grinding the gathiya will make it less tangy.
- You can control the density by controlling water. If I am going on a Trip/picnic, I add less water during prep, so its easy to carry, and then add and whisk when I reach the venue.
- You can control the spicy-ness by balancing the chillies and the gathiya to your taste.
- Can be stored up to 5 days in fridge, in a sealed container. Unsealed, the top layer will oxidize and turn dark green- just remove that layer with a spoon.