I am certain I posted this recipe before, but every time I search for it, I can’t find it. So since we made pakora this week, here is the recipe for the chutney, two years late! I make this two ways, sometimes adding yogurt, sometimes not. I am leaning towards favoring the sometimes not, however all of my photos are with, so keep that in mind. It is stronger flavored without the yogurt, with the yogurt, more creamy and tangy. This chutney goes great with pakora, dosas, samosas and really all things Indian in nature. It is a bit addictive, so fresh and green tasting, salty and tart at the same time.
We made some of our best pakora and chutney yet this week, but the photos, well, someone chose to use natural lighting and we really have no natural lighting in our kitchen at 8 pm. So they won’t be used. That is why I have to use the flash for my photos unfortunately. Or cook at 2 pm to get the sunlight streaming through and that will never happen. At anyrate, the amounts listed below are from my memory, I really don’t measure, but came closest to measuring stuff this last round as I was instructing my Aunt as to what to toss in as I was making the pakora batter. So I figure I owe it to you to type it up while it is fresh in my memory and there is still some in the fridge. This does freeze ok if you need to, it is not as bright as when fresh, but better than none at all!
Cilantro mint chutney
1 bunch cilantro, at least one cup of leaves and small stems
1/2 bunch mint, maybe 1/4 cup of leaves?
1 medium onion roughly chopped
1/2 tsp coriander powder
2 cloves garlic
1 inch nub grated ginger
2 small green chiles deseeded
2-3 tbs lime juice but start light and add more as you go to help blend
small glub or splash of vegetable oil
splash of water 2 tbs or more
plenty of salt
Blend (or use a food processor) together and emulsify with a little oil and add a bit of water to help blend. Taste for saltiness. It should be a bit salty.
It was just pointed out to me that I have neglected to post a pakora recipe, so here is a rough recipe:
1 cup of chickpea flour
1/2 cup of water
coriander, mustard and/or cumin seeds
1/4 tsp turmeric
8-10 curry leaves if I have them
1 green or red chili minced
a handful of cilantro chopped
2 or more cups of diced veggies: I like diced eggplant if I have it, chopped spinach, diced onion or whatever veggies you have on hand.
Oil for frying
Make into a pancake like batter, not too thick, not too thin and drop by the spoonful into hot oil. Flip once to brown both sides.
Whatever you do, don’t taste the raw batter, chickpea flour is awful raw.