Dhaniya pudine ki chutney, a spicy and tangy chutney, a must have in most north indian households, can be used as a dipping sauce, a must have for every street food, be it kachodi, papdi chat, samosa, tikki, you name it, and the chutney is a must accompaniment for these. I have always had it with street foods but was never made at home.
But when i got married to G, and got accustomed to the punjabi household food, a realised the importance of this chutney in our food. From d day i have started my so called grahast jeevan i haven’t had a day without this chutney in my refrigerator, never thought will be using this chutney is such varied ways but yeah these are some ways how it is used,
1. A must have with parathas(remember the way i had it with missi roti in d balanced brakfast) yes mixing it with fresh cream its d best combo with any paratha.
2. For chutney sandwich, just a layer of this chutney for your sandwich and it makes each of those cucumber slices taste a lot more better.
3. Garg loves to mix 1/4 tsp of this chutney to a finely chopped salad, to add that extra zing.
4. Mix a little of this with Dahi in your raita.
5. As a side chutney for invariably anything, substitutes pickles with chapati , with samose, with papdi chat, with dahi bhalle.. oh my god i feel like having all of them now..
OK here goes my simple recipe for my favourite chutney, a must have in my refrigerator.
- 1 portion mint leaves
- 2 portions Coriander leaves
- 1 medium sized onions sliced
- 1 medium sized tomato peeled and cut roughly
- 5-6 green chilled cut roughly
- Salt to taste
- Clean the leaves under running water 3-4 times until completely clean.
- Grind all this together till a smooth paste is obtained.
- Be generous with the chillies and salt, otherwise it becomes blande.
- Seriously if you want it chatpata you ought to be generous with the chillies.
- You may want to add a tsp of sugar to add a sweet tinge to the chutney.