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“Warning: This recipe could burn out your blender!”

Ram Prasad das     


Green Chutney recipe
By Ram Prasad das

Olive Oil Lemon Juice Salt Pepper (optional) Hing Touch of Nutmeg Sugar (optional) Any combination of Cilantro, Mint, Parsley, Basil Nut butter (optional) Chilies or Red Pepper

Put the olive oil and lemon juice into the blender and the fresh green chilies (if you’re using green, it’s better to slice them in half lengthwise to reduce blender wear). You can add the powders now or at the end--your preference--in big quantities, I add them at the end.

The leaves should contain no woody stems. This isn’t a problem for cilantro, but mint leaves must be removed from the stems. I usually chop the leaves coarsely to make it easier on the blender.

Warning: This recipe could burn out your blender.

When washing leaves, I always fill up a bowl of water and bathe the leaves, allowing the sand to fall to the bottom of the bowl, and then I lift out the leaves and see how much sand is in the bowl. Repeat washing the leaves until there is no sand at the bottom of the bowl.

It’s okay to add water if necessary, but the chutney must be thick, so you have to add a minimal amount of water unless you plan to use the nut butter at the end--in which case, you can expect to thicken it up with the nut butter.

Add a handful of leaves at a time. Put the lid on when you turn the blender on as the contents of the blender have a tendency to fly out of the blender. Then, with the blender on, add the leaves little by little until it seems too thick to continue blending. Sometimes I take the blender cup off the blender and (with the lid on) shake it up and down to give the blades a better chance at blending.

NOW all of the above might sound complex, but it’s not. I’m just trying to give you the benefit of my experience with this recipe. ALL you’re trying to do is create a nice consistency with olive oil, lemon juice, and leaves. ONCE that’s accomplished, it’s a cinch to add the hing, salt, and chilies. The rest is optional.

Basil goes well with pasta (not surprisingly).

© CHAKRA 26-Feb-2000

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