Stone Ground Chutney

In the world of technology and gadgets, it is still fun to go back to roots and try traditional cooking techniques. Although I grew up surrounded by food processor and grinders, there were few recipes that were made by grinding on stone or using a mortar and pestle. Any recipe with garlic for sure was made of grinding stone. Garlic Chutney was sure one of them. Mummy would never allow us to grind garlic in a blender. It would tray garlic flavors.

When I found mortar and pestle here, I was extremely excited. If you have been following me since long, you will know the various stones that I use in my kitchen. Below are the pictures of various mortar and pestles that I use.

You might feel using stones as grinders is very tedious and time consuming work. My experience is very different. To me it is very quick, easy to use, easy to clean. rustic, and no wastage of spices :) Also it is a great 4-5 minute workout for my arm muscles. The oils and flavors from herbs and spices are extracted during grinding... it does not over grind the spices, and the taste is deliciously fresh and rustic.   

Garlic Chutney

Cilantro Chutney

Roasted Tomatillo Salsa

Kesari Thandai Syrup

Roasted Tomato Salsa

Spicy Masala Chai

Kesari Kaju Katli

To make green chutney: 

Ingredients can vary according to your palate

3 cups washed and chopped fresh cilantro (I use tender stems too as it is very flavorful)

2-3 green chillies

1/2 inch ginger

2-3 garlic cloves (optional)

1/2 tsp. cumin seeds

2 tbsp. peanuts or roasted chickpeas (dalia)

3/4 tsp. salt

Lemon juice 

Around 1/4 cup water.

Grind all the ingredients to form a smooth paste.

Here is the chutney with all home grown organic ingredients:

5-6 mint leaves

1 cup cilantro

1 fresh green garlic with leaves.

1-2 green chilies
Salt
Lemon Juice

Pound all the ingredients well to form a chutney.

This is also a delicious marinade for paneer, veggies, and meats of your choice.

Enjoy Chutney with your Favorite Food!!