Coriander Chutney

Chutneys give the innovative chef wide scope for play. Blend together myriad ingredients, vary proportions, add this and that ? with caution and creativity, you invariably come up with a delicious accompaniment for your meal.

My grandmother used a mortar and pestle to make chutney, lovingly grinding coriander and mint and more to lip-smacking paste. We have the electric blender now which reduces the hard work to a couple of seconds. But truth be told, the electric blender does not replicate the mortar and pestle texture. If you can get hold of a mortar and pestle from somewhere and have some time to spare, try grinding the chutney by hand. The difference shows. The workout for your arms without hitting the gym is an added bonus.

This green chutney can be used as dip for Indian snacks like samosas, as sandwich spread, as topping over dahi wadas or chaat, or as an accompaniment with any Indian meal.

Wash the coriander well, remove the thick stems. Tear them up and put the leaves in the blender.

Peel and wash the ginger, remove the stem from the green chillies. Put them in the blender.

Grind the coriander, ginger and green chillies to paste. Then add salt and lemon juice, and give it one final spin.

Keep refrigerated and for best taste, have within two days of making.

Avoid using coriander and ginger that’s been sitting in the fridge for a while to make chutney. For fresh chutneys, use the freshest ingredients.