It serves as a topping in pani-puri and bhel, as a gravy in biryani and my friend Bina’s gatte ki sabji(An interesting variant I am making tomorrow!), as a dip with cool cucumber and carrot sticks starters and as an accompaniment to the ubiquitous curd rice in my house!! Do give me further suggestions – I love it anyhow!!
Here’s the recipe adapted from Kanak Lata’s ‘Rajasthani Pakvaan Vol. – I’. The book has amazing recipes, explained step by step and each one turns out so good – I made batis following her recipe and my Rajasthani neighbour was floored!
Ingredients: For 1 cup of chutney
Cleaned and chopped mint – 1 cup
Cleaned and chopped dhania patta – 2 cups
Jeera – 1/2 tsp.
Dhana-jeera powder – 1 tsp. (Roast separately dhania and jeera till dark and pound in a mortar or crush with a rolling pin till coarsely powdered)
Black salt /Kala namak – a pinch (More if you like its flavor)
Thick curd – 1 tbsp.
Green chillies chopped – 1 small
Hing (Roasted) – a pinch
Salt to taste
Method:
Grind all the ingredients together adding water only if necessary to get a smooth chutney.
Note: This recipe was written before I became vegan. To make this totally vegan, do not use curd. Instead, soak 2 tsps. of puffed bengal gram (bhuja hua chana) in water for 10 minutes, and grind it with the other ingredients. Remove from the grinder and sqeeze half a lemon and mix. Adjust salt.
