What to do when you don’t have mint or coriander and want to create tangy chutney. This chutney could be a good solution.
Posta Daana – 5-6 spoons
Safed Til – 4-5 spoons
Garlic – 15-20 cloves
Green Chillies – 1-2 (can be increased as per your requirement of spicyness)
Amchoor – 1 tsp (can be increased as per your requirement of sour)
Salt – As per taste
Heeng (Asafoetida) – A pinch
Dry roast Posta Daana and Safed til till they become light brown. Soak them in water for ½ hrs. Mix all ingredients together and grind into a paste. The chutney is ready.
I generally use a grindstone (sil batta), it enhances the texture and flavour. Please remember if this chutney is slightly dry in nature and while grinding you might have to add water. This chutney soaks water and probably in an hour or two after grinding it will become slightly dry if adequate water is not added.
This chutney has a slightly nutty taste and remains fine in refrigerator for a week. This chutney can be an ideal accompaniment to any non vegetarian biryani too.