This was a last minute appetiser I put together using green coriander chutney, an Indian version of Italian pesto, and an Indian traditional savoury snack called Dalmoth. The star ingredient was of course the green coriander chutney, which adds zing and brightness to everything it accompanies. Dalmoth is one of the popular snack in North India made from fried lentils, nuts, spices and sev. I buy it ready made from Indian grocery shops.
This is a simple dish with no elaborate preparation, but I decided to share it because this concept has endless possibilities. I am going to explore other flavour combinations to create different types bruschetta topped with exciting flavours from the Indian kitchen.
Green or Hari Chutney is prepared with coriander leaves, with or without mint and lemon juice. It is quick to make and keeps well in the fridge for 5-7 days. Hari chutney is versatile and can also be served as a dip or as a spread for sandwich. It is an essential flavour booster for Indian street food and snacks like samosas, kachoris bhel puri, sev puri,
I have always loved green coriander chutney. It is a taste of my childhood. We grew up we in India eating chutney sandwiches.
There are many different variations of making the coriander chutney. It can be made with or without mint leaves, with peanuts or tomatoes. You can also add some desiccated coconut for a Southern Indian flavour.
I am going to share my mother’s simple recipe
- 1 bunch or one cup coriander leaves ( I used the stems as well)
- 1-2 green chillies
- 1 clove garlic
- ¼ tsp jeera powder
- ½ lime – squeeze the juice
- Salt to taste
- Pinch of sugar
- Rinse the coriander leaves well in water and roughly chop them.
- Take the chopped coriander leaves, chopped green chillies & garlic and grind in a blender. Add 1 or 2 tsp water and grind to a smooth chutney
- Add the cumin powder, lime juice, salt and sugar chaat masala, lemon juice