Mixed Herb Green Chutney
Ingredients
- 3-4 bunches assorted mixed leafy green herbs: coriander, mint, rucola, basil, dill, parsley or any others with distinct flavor
- 2-3 green chillies Adjust to taste, and according to the amount of mixed green herbs being used
- 10 cloves of garlic Or less or more, to taste
- 1 teaspoon jaggery
- 2 limes, juiced
- 3-4 tablespoons Extra Virgin Olive oil or substitute with a neutral oil of your choosing
- salt, to taste
Instructions
- Assemble all ingredients in the jar of a blender. Add no water. Pulse and then blend into a smooth chutney
- Serve with eggs, pakodas, samosas, parathas, as a side to other vegetable dishes, as a topping for roasted meat, in sandwiches, or as you please.
- This chutney keeps well, refrigerated, for up to 2 weeks.