In all the Indian restaurants that I have been to in Spain, I have always been served an appetizer consisting of a crusty bread called papadam and some containers of sauces, also known as chutney. My favorite is the green one and taking advantage of the fact that we prepare pakoras for the blog, too we made a green chutney to go with them.
- 2 tazas de cilantro fresco troceado (25 g)
- 1 taza de menta o hierbabuena fresca troceada (12 g)
- 2 dientes de ajo
- Un trozo de jengibre de 2,5 cm (1 pulgada)
- 1/4 taza de agua (65 ml)
- 2 cucharadas de zumo de limón
- 2 cucharadas de tahini
- 1/2 cucharadita de comino molido
- 1/2 cucharadita de sal
- 1/8 cucharadita de cayena en polvo (opcional)
- Pour all ingredients into one hand blender, jug blender or food processor and blend until smooth. are well integrated. We use a hand blender because it’s easier to clean up and because we like the texture left behind.
- Serve immediately with your favorite Indian food or even as an appetizer for dipping naan bread, papadam, crudités, etc. We serve it with pakoras.
- You can store the chutney in an airtight container in the fridge for 3-4 days.
- If you want the garlic to be more digestible, you can remove the germ.
- We don’t peel the ginger, but you can if you want. li>
- You can replace the tahini with oil, although in that case I would only add 2 tablespoons of water.
- If you don’t like it very spicy, don’t add the cayenne or add less. The original recipe is usually made with whole green chiles, but since I couldn’t find them, I added cayenne.
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