Lilee chutney (green chutney)

Green chilie chutney

Looking for the perfect accompaniment to go with your samosas, bhajias and pakoras? An excellent and easy to make chutney is lilee chutney which is green chutney. The green comes from chillies and fresh coriander. I especially like eating this on freshly made, ghee smeared rotlis first thing in the morning with a cup of tea. Today I swapped a meal of green chutney, puris and pea&potato shak for a ukulele lesson 🙂

Ingredients:

  • 100g red peanuts (get raw uncooked ones from your local Indian grocer)
  • 1 bunch fresh fragrant coriander.
  • Juice of 1 lemon
  • 6 or 7 chillies (optional to use more or less depending on how hot you want it)
  • Water as needed
  • 1 tsp salt
  • 1 tsp sugar

Preparation:

  • Carefully check through your peanuts to make sure there are no dud ones.
  • Wash the coriander thoroughly. Cut off the bottom segment of stems (just hold the whole bunch and cut across about 4 inches). Then chop up both the leaves and remaining stems roughly. Believe it or not these stems hold a lot of flavour
  • Cut the top off the chillies and then roughly chop into 1cm pieces

Cooking:

You don’t really cook anything but as most of my recipes are sorted into Ingredients/Preparation/Cooking, I thought I’d use the pattern here

  • In a grinder, chop the peanuts to a coarse consistency like breadcrumbs in appearance
  • Add the coriander, chillies and lemon juice to the grinder and whizz it up. If you find that it’s not whizzing add a little water at a time until you have a consistency like double cream …that is not so runny that it just runs off a spoon but not so solid that it doesn’t move off.
  • Take out into a bowl and stir in the salt and sugar. The amount you put in is entirely up to your tastes so just add as you want. You may also want to top up the lemon juice.

Serve with your favourite snacks. Any leftovers can be stored in the fridge in a glass jar for a week.

Variations:

You can add favourite ingredients like desiccated coconut, finely crushed garlic or grated ginger. The quantities are dependant on your tastes but I’d advise adding a little at a time as it’s much easier to put in than take out (yes, yes, I’m stating the obvious, it’s a character flaw!)

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