Thursday, April 16, 2009


Fresh coriander leaves - 1 nice big bunch
Fresh mint leaves - 1/2 the amount of coriander leaves
Garlic - 3-4 cloves (or increase this if you love garlic like me)
Green chilies - 1-2 (according to taste)
Juice of 3-4 limes
Salt to taste
  • Pick the coriander & mint leaves, wash them well & leave to drain in a colander.
  • Put a small amount in your grinder/blender/Osterizer, add the lime juice + garlic + chilies & grind to a paste.
  • Gradually add the rest of the leaves & continue to grind till it becomes a nice blended chutney. Add salt to taste. Transfer to a non-reactive / glass bowl & chill. ZATS IT!!
  • I grind my chutney only in lime juice so as not to dilute the tangy, lemony flavour.
  • Feel free to play around with ingredients according to your tastebuds. Drop the mint if you don't have some; increase the chilies for HOT HOT HOT fun!

P.S. I recalled those days when there were still 'sarabat stalls' either at tekka or behind cathay cinema, during my teens, my dad used to bring us for 'capati and teh tarik' occassions, but the mama chutney was slightly different back then, the men used to chopp it finely all the ingredients and he would add some shallots and cucumber(hmm...still can never forget the taste and ingredients he used, love it so much...but now cant find any around..)

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