Phalahari Chutney
Veg
Vegan
A tangy and spicy chutney made with green chilies, coriander, and rock salt, often served during fasting periods.
Cuisines
Brij
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 1 cup | fresh coriander leaves |
| 1/2 cup | fresh mint leaves |
| 2 tablespoons | roasted peanuts |
| 1 medium | green chili |
| 1 tablespoon | lemon juice |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | sugar |
| — | rock salt to taste |
| 1/4 cup | water |
Instructions
- 1 Rinse the coriander and mint leaves thoroughly under running water to remove any dirt.
- 2 In a blender, combine the coriander leaves, mint leaves, roasted peanuts, green chili, lemon juice, cumin seeds, and sugar.
- 3 Add rock salt to taste and pour in 1/4 cup of water to help with blending.
- 4 Blend the mixture until you achieve a smooth consistency, adding more water if necessary.
- 5 Taste and adjust the seasoning if needed, adding more lemon juice or rock salt as per your preference.
- 6 Transfer the chutney to a serving bowl and serve immediately or store in an airtight container in the refrigerator.
Tips
For a spicier chutney, add an extra green chili. This chutney pairs well with fasting foods like sabudana khichdi or kuttu ki puri.