Indian Green Chutney Recipes

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Hari Chutney (Spicy Indian Cilantro Mint Chutney) Recipe

Hari chutney (green) is a spicy preparation served as a condiment to pakora (Indian-style savory fritters) and vadai (fried urad dal). The preparation is very basic: a blend of green chiles, cilantro, mint, garlic and some sweetener to balance the flavors.

The result is a very intense, refreshing dipping sauce that contrasts extremely well with the heaviness of fried food. If you have extra spicy green chutney leftover, it makes a great companion to steamed fish. Once you try it, I'm sure you'll come up with your own uses for this truly versatile chutney.


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Spicy Garlic Chutney Recipe

Spicy Garlic Chutney

03.12.10 by Jackie

Spicy garlic chutney is meant to knock your socks off. I used Anaheim peppers which are mildly hot; you can decide on the level of spiciness by using hotter peppers such as Serrano peppers. If you're really masochistic, habanero or scotch bonnets would work as well. On the other hand, if you're like me and can't handle spicy food, you could use green bell peppers instead. 

This Indian chutney is a great condiment for subtly flavored dishes such as fish en papillote, meat, Indian potato cutlets, basmati rice and dahl or even a piece of toast. It's also very healthy for you due to the large quantity of fresh garlic. We make this chutney very often, as it stores well in the refrigerator. The only no-no would be to serve it during a romantic dinner !!


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Beef Shami Kebab Recipe

Beef Shami Kebab

02.17.10 by Jackie

Shami kebabs are made with an abundance of fabulous spices, meat (beef, goat, lamb or chicken) and chana dal (dried garbanzo beans). The spices vary depending on whether they're from India (Lucknow or Hyderabad) or Pakistan. My husband Lulu's family is from Hyderabad. They're all meat-eaters, with the exception of my husband and father-in-law. So we often make this dish when we have family over for dinner.

These are not your average kebabs. The meat is cubed and cooked in a pressure cooker with chana dal, and once cooked, it's ground in a food processor with yogurt. The resulting mixture is formed into "hamburger" patties that can be frozen or seared, depending on when you plan on eating them.

I learned this recipe from Baji, Lulu's late grandmother. She was an excellent cook. When Lulu and I first got married, she was already giving us hints.

"Jackie, I'm going to teach you a meat specialty from my hometown. They're called Shami Kebabs; they're spiced hamburger patties. This recipe is a must-have when you two have little children. It's nutritious and easy for little ones to eat. Speaking of which, when are you going to give me great grand-children so I can feed these kebabs to them?"

I would always smile, nod and pretend I didn't hear the part about having kids. Don't get me wrong, we'd love to start a family, but the pressure was a little overwhelming. Lulu's grandmother isn't with us anymore, but I promise that I'll make this for my kids when I have them, assuming they don't become vegetarians like Lulu (fingers crossed).


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