I keep meaning to review this recipe, so here it is finally. I've been making chutney using this recipe for many years and it's always awesome. The tempering in oil improves the shelf life of the chutney (refrigerated) and eliminates the raw taste of the herbs. There are countless ways to use it - my latest favorite is to spread it on aloo paratha and top with fried halloumi and caramelized onions. Roll and eat - fantastic! Thanks for posting this, sista!
This is the BEST green chutney! It didn't last long in our house at all. I tend not to use asafoetida in my cooking so left it out but followed the rest of the recipe exactly. This is fabulous in sandwiches. Thanks dimpi sista!