Tangy Green Chutney


This one’s not for the weak of heart as it’s not only tangy, it’s spicy too. It goes well with pakoras (bhajias), fried fish fingers, potato cutlets or just about anything you need to spice up. You just need 2-3 things and five minutes of your time to fix this wonderful condiment.


green chillies (1 if big and 2 if small)

2-3 cloves of garlic

coriander leaves (optional)

salt to taste

fresh lemon juice


Grind together the green chillies with garlic and salt. Make sure to add the salt while grinding otherwise you might get a bitter taste. Add freshly squeezed lemon juice. For those who want to increase the quantity without increasing the spiciness, you can add coriander leaves while grinding. The coriander leaves will give a nice taste and the colour while increasing the volume minus the spiciness. You can also make large quantities and store in the freezer minus the lemon juice and add the lemon juice after thawing for later use.



2 Comments Add yours

  1. ackobaji says:

    salamalaikum.If you add bhona zeera crushed it gives a touch of aroma to it.

    1. nfatima says:

      wslaam! I’ll try that next time I make the chutney 🙂

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