What is the one condiment you are sure to find in any Indian household or gathering? If you answered Lili Chutney then you are right. Whether you call it lili chutney, green chutney, cilantro chutney it is all the same. When made at home it's fresh, vibrant and enhances anything you dip into it. It is my absolute favorite Indian condiment.
Because of it's versatility you can literally put it on anything and even use it as a dip. Don't believe it, well then give it a whirl in your food professor and let me know what you think.
This recipe is my moms with a tweak or two of my own touches. Like almost anything I make, I put my own twist on it. My chutney is bright and a little gritty. The texture comes from using chana dalia; see below for a brief description of what it is and where to find it. It also serves as a great base recipe for some of my other fusion dips and condiments (coming soon). So get out the food professor and give this a pulse.
Ingredients:
1 Tablespoon Chana Dalia (See info above on Dalia above)
3 Pieces of Garlic
2-3 Green Chilies, more if you want it spicy
2 Bunches of Cilantro
Juice of half a lemon
1 Tablespoon of Desi Yogurt or Greek Yogurt (Optional)
Salt to taste
Method:
In a food processor place your dalia in first and pulse to your desired consistency. I like mine to be about half the size of a rye seed. This adds wonderful texture but it is totally optional and a matter of preference. Then add your garlic, green chilies, lemon juice & small batches of cilantro. See Tee Tip below for cilantro. The last ingredient I pulse in is yogurt. This is also optional but I like that it adds a little creaminess to the chutney. If you omit it then it's totally fine. Can be served immediately or chilled after about an hour.
Your chutney is done once you get to your desired consistency. You can add a tablespoon or two of water if your chutney is too thick. Place chutney in a bowl for dipping or drizzle over chaat, chicken, lamb, or really anything your heart desires. It literally goes with anything!
Tee Tip: I wash my cilantro in a large mixing bowl of water and let it sit for about 30 seconds to a minute. This will allow all the sand and dirt to sink to the bottom. I then drain the water and repeat once more. I continue rinsing until the water runs clear. I pat dry the cilantro with a paper towel and loosely chop about four times with a large knife. I add my cilantro in small batches when I'm using my Cuisinart food processor. But when using my Vitamix then in go all the ingredients. Be careful not to over blend the chutney. A Vitamix is a powerful professor and and over blending it will result with a foamy and frothy chutney. It simply incorporates too much air bubbles into the chutney and changes the texture.
What is a Chana Dalia? A chana dalia is a chickpea where the outer shell is removed and then split in half. Then the dalia is roasted yielding a deeper flavor and texture. It is commonly used in Indian cooking to add texture, flavor and when ground up (besan flour) it is used as a thickener for chutneys, soups and curries. You can find dalia in any Indian store or Amazon Prime it over.
I hope you enjoy this recipe and remember if you try it then I would love to hear your feedback. Email me or tag me on Instagram: teenastable
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