Best Fresh Green Chutney Recipes

Roasted Dal and Fresh Green Chili Pepper Chutney image

Number Of Ingredients 6

3/4 cup , dried yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
2 cups coarsely chopped fresh cilantro, including soft stems
20 to 25 fresh green chili peppers, such as serrano, stemmed
4 cloves fresh garlic (large), peeled
3 to 4 tablespoons fresh lemon juice or lime juice
1 1/2 teaspoons salt, or to taste

Steps:

1. Place the dal in a small cast-iron or nonstick skillet and dry-roast over medium heat, stirring and shaking the pan until golden, 1 to 2 minutes. Let cool, then grind in a spice or coffee grinder to make a fine powder.2. Place the cilantro, green chili peppers, garlic, and lemon juice in a blender or a food processor and process until smooth. Add the ground dal and the salt and process once again to mix. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Green Bean Salad with Fresh Tomato Chutney image

Yield Makes 8 servings

Number Of Ingredients 7

2 1/4 pounds green beans, trimmed
4 medium tomatoes, quartered
11/2 tablespoons dark brown sugar
1 large garlic clove, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon chopped seeded serrano chile

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.)
Chop tomatoes in processor using on/off turns. Add brown sugar, garlic, ginger, cumin, and chile. Process until almost smooth. Pour tomato mixture over beans; toss to coat. Cover and refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Arrange beans on large platter and serve.

Fresh Green Chutney image

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 5

2 cups packed baby spinach
1/2 cup packed fresh cilantro leaves
1/2 cup Greek yogurt
1/2 jalapeno, seeds removed if less heat desired
Kosher salt

Steps:

Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.