If you are Indian chances are you already have your family recipe that’s been passed down for generations. If you don’t have one, try this recipe! It’s the perfect balance or savory, sweet, sour and spice. It won’t let you down, I promise!
This is the only green chutney recipe that I truly love. My mom would make ginormous batches of it every college summer and winter break when I visited home, in Abu Dhabi. She would freeze it in small zip-lock pouches, stuff the pouches in containers, and seal the containers with a lot of tape and cling wrap (master packer, she is!). Once back in Texas, we (my room mates and I) would unpack it, freeze it and use it for the rest of the semester on pretty much everything.
At 28, I still have my mother and mother-in-law make a big batch of it before they leave us, but do end up making small batches on my own every time we are out.
I do recommend that you adjust the taste to your liking. These are just my recommended proportions. Some people like the sweetness and some just don’t. So add the flavorings a little at a time 🙂
How I use it, you ask? On bread, as a dip, on pizza, on my breakfast avocado toast, and sometimes in anything that calls for fresh cilantro paste! It’s so versatile and a must-have in your freezer at all times.