Chutneys are the Indian equivalent of dips or spreads. Usually, it contains one main ingredient ground with complimenting spices. There are a few blueprints for making chutneys and once you know this, you can whip up any kind of chutney, by simply switching the main component with something else that you like. In this post, I am going to write about 3 basic ways to make chutney. Once you master these 3 ways, you can replace the methi (Fenugreek) leaves with chayote squash peels, or coriander leaves with mint or any other herb and so on. Read the rest of this entry »
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When you buy bunches of coriander without a plan because they looked fresh and tempting, what do you do with them? You can only use so much in rasams and we are really tired of the coriander chutney 🙂 As much as I resist from buying coriander, ever so often, I give in and buy bunches of these. I am in a quandary as I don’t like wastage. This was till I had a light bulb moment, and decided to make coriander pesto. I followed the basic pesto sauce recipe – blend the greens with nuts, add olive oil, salt and pepper. This was my first attempt at making pesto and couldn’t believe how amazingly simple this was.