Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
Today, I am finally sharing with you the recipe for a summer staple in our house.
In the Name of Allah, Most Gracious, Most Merciful
Today, I am finally sharing with you the recipe for a summer staple in our house.
But first, an apology for the lack of posts this week. I've been making the most of summer and this year, that has meant plenty of sunny walks and drives up to the hills, finally getting round to making homemade ice cream and the arrival of my new favourite person.
I have two more new recipes that I'll be sharing after this chutney - the greenest breakfast and a spicy chicken recipe that should round off the summer season very nicely. I will be taking time off from the blog for Eid-al-Adha and then be back to tackle my most favourite season ever - autumn!
Anyway, let's finally talk chutney. This is my Mother's recipe for a cooked fresh mint and coriander chutney. It's usually made in the summer when the mint has taken over the herb garden. I may not be the best gardener (I'm that person who even has problems keeping a cactus alive) but even I know when the mint is taking over. And this year, it has most definitely taken over.
Which means it's the perfect time for chutney. This one is super easy and can be kept as dry or wet as you prefer. We prefer it on the dry side in our house and love it on a hot, buttered roti. The ultimate summer lunch!
Coriander Chutney, previously: tomato mint green sauce // creamy coriander dressing // fresh mint chutney // green yoghurt chutney
A Simple List of Ingredients:
1. Fresh Mint
2. Fresh Coriander
3. Green Chillies
4. Garlic
5. Salt
6. Vegetable Oil
Bismillah, let's begin!
We begin with the mint. Take 25 grams (about 13 large sprigs) Fresh Mint.
Pick off the leaves from the stems.
Next, take 160 grams Fresh Coriander.
Give the coriander a clean and a wash, if needed.
Add the fresh coriander and mint to a large bowl or food processor. I used a bowl and stick blender.
Next, take 2 Green Chillies and 3 Garlic Cloves. You can add as much or as little as you like.
Roughly chop the chillies and peel the garlic. Add to the bowl.
Use a stick blender or food processor to blend everything until smooth. If using a processor, you may need to add a little water. Try to add only as much as needed.
Once the chutney has been blended, it's time to cook it. This is a cooked chutney but I do have a recipe for an uncooked version.
To cook, take a frying pan and place over a medium heat.
Add in the puree.
Dry out the moisture over a medium heat.
Add in 1/2 teaspoon Salt. You can add more or less, if you prefer.
Full Written Recipe:
Fresh Coriander + Mint Chutney.
Prep Time: About 20 minutes.
Cook Time: About 20 minutes.
Serves: About 6-8 people.
Ingredients
25
grams (13 large sprigs) Fresh Mint
160
grams Fresh Coriander
2
Green Chillies
3
Garlic Cloves, peeled
½ teaspoon
Salt
Few tablespoons
Vegetable Oil
Method
Prepare
the herbs. Pick from
the mint from the stems and place into a large bowl or food processor with the
fresh coriander, garlic and green chillies.
Blend with
a stick blender or food processor until smooth. You can add a little water to
make the blending easier but try not to add too much as this will make drying
out harder later on.
Next,
dry out the chutney. Place the puree into a frying pan and dry out the moisture over a
medium heat.
Finally,
the oil and salt. Add in the oil and salt. Stir fry until you are happy with the
consistency. We stir-fried for around 5-10 minutes over a high heat because we
prefer a dry chutney.
To
serve, let the
chutney cool completely and serve with roti, rice and your favourite curries. Store
in an airtight container in the fridge for 2-3 weeks.
This Time One Year Ago:
This Time Two Years Ago:
Keep me in your duas please, and enjoy your chutney!
Assalamu alaikum wa rahmatullahi wa barakatuhu!
