Green chilli chutney for churmuri


Handful green chillies

Handful coriander

2-3 pepper corn

1 tsp Jeera

4-5 cloves of garlic

Salt to taste (I use 1 – 1 and half tsp)


Grind all the ingredients in a mixi with just enough water to make a fine paste.

This can be stored in a container in the fridge for around a week.

You can’t test the salt by tasting, but you can alter the salt in whichever recipe you’re using this chutney in, so it is fine even if it a little less. But don’t add excess salt as your dish will become salty.


2 thoughts on “Green chilli chutney for churmuri

Share your thoughts

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s