For the green chutney: add 1 cup packed fresh coriander, 0.5 cup packed fresh mint leaves, 7-8 green chili peppers, 3 garlic cloves, 0.5 inch ginger, 1 small piece of tamarind, salt to taste, 1 pinch of black salt, and 1 ice cube to a blender.
2
Add a little water and blend all ingredients until you achieve a semi-fine, slightly coarse texture that is smooth and well-combined.
3
For the red garlic chutney: add 4-5 soaked Kashmiri red chili peppers, 10-12 garlic cloves, 1 lemon-sized ball of tamarind, 2 green chili peppers, 1 small piece of jaggery, and 1 large pinch of black salt to the blender.
4
Add salt to taste, 1 ice cube, and slightly more water than used for the green chutney, then blend until completely smooth and fine.
5
Both chutneys should have vibrant color and silky texture. Serve alongside tikka, kebabs, rolls, or any Indian dish for enhanced flavor.
PrimedTableBETA
