Ultimate Green Chutney with Sev for Chaats and Snacks
Prep time
Total time
Green chutney is a staple in many Indian households, renowned for its vibrant color, fresh flavor, and versatility. Typically made with a blend of cilantro, mint, green chilies, garlic, and lime juice, this chutney adds a burst of tangy, spicy goodness to countless dishes. However, there's an exciting variation that elevates this classic condiment to new heights: green chutney with sev namkeen. By incorporating crunchy sev, a type of crispy chickpea noodle, this chutney gains a delightful texture and a richer, more complex taste.
Author: Binjal Pandya
Recipe type: Entree
Cuisine: Indian
Serves: 3-4
Ingredients
- 1 cup Fresh Coriander Leaves
- ½ cup Fresh Mint Leaves
- 2-3 Green Chilies
- 1 Inch Fresh Ginger Chopped
- ½ tsp Cumin Seeds
- 1 tsp Chaat Masala
- Pinch of Hing
- 1 tsp Rock Salt
- ¼ cup Sev Bhujiya or Fried Boondi (Namkeen)
- ½ Lime Juice
- ¼ Cup Chilled Water
Instructions
- Prepare the Ingredients: Rinse the coriander and mint leaves thoroughly. Chop the green chilies and ginger into smaller pieces to make blending easier.
- Blend the Ingredients: In a blender, combine the coriander leaves, mint leaves, green chilies, chopped ginger, cumin seeds, chaat masala, hing, rock salt, sev bhujiya or fried boondi and lime juice. Add the chilled water.
- Blend to a Smooth Paste: Blend all the ingredients until you achieve a smooth and consistent paste. If needed, add a little more water to reach your desired consistency.
- Serve and Enjoy: Your ultimate green chutney with sev is ready to be served. Use it as a topping for your favorite chaats, as a spread for sandwiches, or as a dip for snacks like pakoras and samosas.
Notes
Depending on your spice preference, you can adjust the number of green chilies. For a milder chutney, use fewer chilies or remove the seeds before blending.
Always use fresh coriander and mint leaves for the best flavor. Stale or wilted leaves can alter the taste and texture of the chutney.
If you prefer a thinner chutney, add more chilled water gradually until you reach the desired consistency.
Store the chutney in an airtight container in the refrigerator. It should stay fresh for up to a week.
Always use fresh coriander and mint leaves for the best flavor. Stale or wilted leaves can alter the taste and texture of the chutney.
If you prefer a thinner chutney, add more chilled water gradually until you reach the desired consistency.
Store the chutney in an airtight container in the refrigerator. It should stay fresh for up to a week.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/ultimate-green-chutney-with-sev-for-chaats-and-snacks/