Punjabi Style Green Chutney With Onion And Radish

Tangy and strongly flavored chutney Punjabi style green chutney made with onion, radish, tomato and herbs.

Author: Srikanth Rajkumar
Preparation Time: 15 min
Cooking time: 15 min
Servings: 4 Persons
Calories per serving: 27

Tangy and strongly flavored chutney Punjabi style green chutney made with onion, radish, tomato and herbs.

Ingredients:

• ¼ cup mint leaves (pudina patta)
• ½ cup coriander leaves (dhania patta)
• 1 medium sized onion
• 1 medium sized tomato
• ½ inch ginger - peeled and chopped (adrak)
• 3 to 4 garlic - peeled chopped (lahsun)
• 2 inch of white radish (mooli) - optional
• 1 green chili, chopped (increasing the number of green chilies will increase the heat in the chutney. for a hotter and spicier version, you can add 2 green chilies)
• ½ teaspoon dry pomegranate seeds (anardana) - substitute dry mango powder (amchur) or lemon juice or raw mango instead of dry pomegranate seeds. adjust accordingly.
• Black salt or rock salt (edible and food grade), as required
• 1 or 2 tablespoon of water to grind the chutney
  
  

Instructions:

1. Rinse and chop the mint and coriander leaves.
2. Peel and rinse the onion. Chop roughly.
3. Rinse and chop the tomatoes roughly.
4. Rinse and peel the radish. Chop the radish.
5. Add these veggies, ginger, garlic in a chutney grinder or small blender.
6. Also add all pomegranate seeds, salt, green chilies.
7. Add 1 or 2 tbsp water and grind the ingredients till smooth.
8. Remove the chutney in a bowl and serve as a side dish with Indian starters or snacks.
9. This chutney stays good in the fridge for 3-4 days

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