Green chutney for tandoor dishes

Different from the green chutney used in chaats like pani puri and bhel puri.

This chutney is served with tandoor dishes like tandoori gobi, paneer tikka, stuffed vegetables and various kebabs.

I got this recipe years ago from a chef working in a restaurant in Thrissur.

He wrote down the ingredients without the quantity on a piece of tissue paper and sent it through the waiter!!

The below photo is what I had copied down from that tissue paper into my handy (now-torn) blue diary.

Go ahead and experiment. The basic ingredients are these. 

I have found that the below quantity of ingredients suit my family's taste buds. And here I have given the quantity of ingredients I use while making a huge quantity (8 servings) and while making a small quantity (1 serving).

Feel free to increase and reduce the quantity of ingredients. After all, that chef did not give me any idea of the amount he used. And we know our family the best! 

Remember: 

1.Curd MUST NOT BE ADDED until serving time.

2. Do not add ordinary salt to this paste as the green color changes to black. We need to retain the green color.

3. Always add curd, just before serving. Then taste and add salt, more lime juice etc. 

Method:

Grind the ingredients other than curd and salt, with very less / no water.

If the quantity is small - keep refridgerated , otherwise keep frozen individual servings in small containers.

Ingredients for 8 servings:

Mint leaves - 75 gms

Coriander leaf - 100 gms

Green chilly - 80 gms

Ginger - 30 gms

Garlic - 10 gms (or more)

Jeera powder - 1 tbsp

Whole black Pepper - 11/2 tbsp

Aamchoor powder / dry mango powder - 1 tbsp

Lemon juice - from 2 large ones

Chaat masala - 1 1/2 tbsp

Black salt - 1 tbsp

Thick curd / Yoghurt - to be added just before serving

Salt - Taste and add (if necessary) just before serving

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Ingredients for 1 serving:

Mint - 2 tbsp

Coriander - 6 tbsp

Green chilli - 6

Ginger - bigger than 1 inch

Garlic - 3 to 4

Chaat masala - 1/2 tbsp

Pepper - 1/2 tbsp

Aamchhor / dry mango powder - 1/2 tbsp

Jeera (dry fry till it pops and then powder) -  1 tsp

Thick curd / Yoghurt - anywhere from 1/2 cup to 1 cup - to be added just before serving

Salt - Taste and add (if necessary) just before serving