Green chilli chutney
Coarse coriander, chilli and raw mango chutney with gathia. Makes 1 cup
The everyday Gujarati green chutney: fresh coriander, hot green chillies, raw mango and green pepper blended coarsely with fafadia gathia, which thickens it and stops it going watery. It's hot, tangy and a little sweet. Serve it with dhokla, khandvi, sandwiches and all kinds of farsan.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/2 doneStep 1: Put 1 oz fresh coriander, 5 hot green chillies, 1 ¾ oz fafadia gathia, 1 tsp cumin seeds, 1 capsicum (pepper), 2 ⅝ oz raw (green) mango, 2 ½ tbsp sugar, 2 tbsp water, 2 tsp salt and 1 tbsp lemon juice in a blender.
Step 2: Blend to a coarse consistency, scraping down the sides once. Taste and adjust the lemon and salt. Keep covered in the fridge for up to 3 days.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does green chilli chutney take?
- About 15 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of fafadia gathia?
- Any plain gram-flour sev or gathia (shop-bought).
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