Tried and tasted by Nivedita
Are you wondering where I was all these days? Sorry guys for not posting for almost 2 months. This year is not for me, I mean I am not able to get time for myself or anything new to learn. My whole time is going in cooking, cleaning, taking kids to the class. I have turned totally a Home manager(I hate the word House Wife!!). Two months flew like two minutes. I traveled to many places. From Hubli to Pune, Panchgani, Mangalore, Shimoga, Gulbarga and ended with the visit to Bangalore. I was not well for a week.
There was no time at all to try new recipes or to write down any thing here.
Now I am back into the blog world, hoping to post more and more recipes and share my experience about the food, the life and everything..
So how are you all? Life moves on with me or without me!! But for sure, I am the looser if I am not here.. I missed everything here, your new recipes, your comments... Welcome me with best wishes and your support.
Today again I am restarting my post with the simple Chutney recipe. Chutneys are very common and sometimes very much essential in a daily food in South India. We make chutney out of anything. I wrote the same in the previous chutney recipe(Ivy Gourd Chutney) also.
Today is the very basic and simple green chutney which goes very well with anything. Try it and you will agree. I know many of you already have the recipe and you have tried it many times too. And this is my version to share with you.
Fresh Coriander - 1 big bunch
Pudina or mint leaves - 1/4 bunch
Green Chilli - 4 to 6 (depending on how strong the Chilli are, I added 6 as I wanted my chutney very spicy)
Garlic - 1 big bulb(8 to 10 cloves)
Fresh Coconut - 3 tbsp, grated
Cumin seeds - 1 tsp
Salt to taste
Sugar 1 tsp
Lime Juice - 1 tbsp
Oil -1 tsp
Mustard seeds - 1 tsp
Curry leaves - 8 to10
Wash the fresh coriander and Pudina leaves and pat dry.
Add all the ingredients except the lime juice to the leaves.
Put in the grinder to turn into fine paste.
Remove in a serving bowl. Add lime juice.
Adjust the seasoning.
Heat oil in a kadai.
Add mustard seeds and let it splutter.
Add curry leaves and remove from the heat.
Add it to the chutney once cool.
the chutney is ready to serve. Do you believe that I ate it just like that. I liked the tangy, spicy and minty flavor :-)
I will be very soon here again with more recipes.
Sending this to Kaveri's on going event "Event Announcement - Guest Hosting EP Series - Fenugreek Leaves and Green Chili in her blog Palakkad Chamayal which is the brain child of Julie.