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Home » Recipes » Condiments

Ami's Green Chutney

July 17, 2019 by Maryam Jillani 2 Comments

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At home in Islamabad, we always had a minimum of two condiments on the table - either a green chutney, yogurt, or kachumber (cucumber, onion and tomato salad). The recipe was originally folded into the recipe for my husband’s kebabs. But when I recently made it again to pair with biryani, I realized the chutney deserved its own post. Condiments play a big role on the Pakistani dinner table. They serve as a cooling agent; add moisture to an otherwise dry dish; or in the case of this cilantro and mint chutney, add some punch.

The green chutney is easy to make and can keep in the fridge for about a week. I would encourage you to use this recipe as a template – play around with the proportions and herbs, and see what you like. You can also make it as smooth or as chunky as you want it. At home, my mother would puree it to make it a very smooth, thin consistency where as I like mine on the chunkier side, like a salsa.

What to Serve this Chutney With? 

  • Beef Kebabs: This chutney is the perfect dipping sauce for these simple ground beef kebabs. 
  • Pakoray: Any type of pakoray will be incomplete without a side of this chutney. 
  • Pulao: Chutney is an essential accompaniment to pulao. You can prepare it with this mutton pulao, chana pulao or matar pulao. 

Green Chutney

Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine Indian, Pakistani Cuisine
Servings 2

Ingredients
  

  • 2 roma tomatoes
  • 4 cloves garlic
  • 1 tablespoon mint chopped
  • 4 tablespoon cilantro chopped
  • 1 green chili (preferably bird's eye chili)
  • ½ teaspoon red chili flakes
  • salt to taste

Instructions
 

  • Roughly chop all fresh ingredients.
  • Place everything including spices, inside a food processor. Pulse until everything is finely ground, and chutney has an even consistency.
Keyword Vegan

 

 

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  1. Shahnaz's Tahri (Rice with Potatoes) - Pakistan Eats says:
    October 8, 2019 at 10:33 am

    […] mother says that tahri is a classic summer dish that can be enjoyed with a little side of green chutney. I also enjoy it with yogurt and a couple of teaspoons of my favorite Sambal chili paste. Given how […]

    Reply
  2. Saptarshi's Famous Beef Kebabs - Pakistan Eats says:
    May 21, 2020 at 2:46 pm

    […] kebabs with green chutney / Baingan dahi (deep fried eggplant in savory yogurt) with fresh greens / Chicken biryani / […]

    Reply

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About Me

Hi! I'm Maryam, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country. Learn more.

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