Growing up in Mumbai, summer holidays were spent at home with some picnics or family outings to the beach near by. One of the items in our picnic basket was green chutney sandwiches – sliced bread, a little butter and green chutney.

Later on our trips back to Mumbai, mum would always have green chutney ready for us in the fridge and a few chutney sandwiches to go with the coffee we had when we arrived.

To grind

4-5 bundles (approx.. 350 gms) green coriander

4 tbsps coconut grated

4-5 garlic pods  / 20 gms garlic

1 inch ginger / 20 gms ginger

1 ½ tsp jeera/ cumin powder

15-20 green chillies (the short fat ones that are not very pungent)

To taste

salt 2-3 tsp

sugar to taste, ca. 1 tsp

lemon juice – 2-3 tbsp

Making the chutney

Clean & wash the green coriander. For chutney, I only use the leaves and the tender stalks. The thicker stalks can be saved in the fridge and used for green masala or thai green curry later.

Grind the coconut, ginger, garlic to a fine paste in a food processor. Add the rest of the ingredients to be ground and continue grinding until you have a smooth green paste.

You can now, move the paste to a bowl and mix in a little salt, sugar and lemon juice to taste.

I usually store this chutney in small airtight boxes in the freezer. That way, we can enjoy green chutney over many weeks without the fear of the chutney getting spoiled.

Enjoy in sandwiches or with pakoras!