Author Notes
This chutney is native to the Maharashtrian culture in Mumbai, India, where it is used as a condiment with fried snacks and even spread over bread in sandwiches, to name a few uses. I like to call it the pesto of India. The chutney works amazingly well as a dip when paired with tortilla chips or bread sticks as well. Tangy and lightly spicy, this fresh-flavored dip will leave you asking for more. —OneLifeToEat
Ingredients
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2 bunches
coriander
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1/2 cup
unsalted peanuts
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2
small green chilies
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1
inch piece of ginger, peeled
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1
clove of gralic, peeled
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1 teaspoon
black pepper powder
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1 teaspoon
chaat masala
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salt to taste
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juice of a whole lemon
Directions
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Blend all the ingredients with about 1/2 cup water until it forms a thick paste.
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store in a glass jar in the fridge for upto 1 week
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