Have you ever noticed the alikeness between the Mexican salsas and Indian chutney?

To every Mexican salsa sister there seems to be an Indian chutney cousin.

You don’t get me yet? Check this course…

Don’t you find Mexican Salsa Verde & Indian coriander chutney akin?

Ain’t Mexican Tomato salsa or Pico de galo a raw version of Indian Tomato Chutney?

The Mexican Mango Salsa & Indian Mango chutney are flavor comparable too!

And of course…

The Tamarind Salsa & Tamarind chutney seem to be the spicy & tangy counterparts!!!

 Notably, both salsas and chutney are essential food accompanies in their respective cuisine spreads. As an intense lover of Indian and Mexican cuisine, this idea to marry the dips from both cuisines organically keeps coming to me so many times..… and not just because both are spicy.

I think mainly because there are many common base ingredients like cumin, onion, garlic, lemon & cilantro. The only difference I spot is in the style of preparation and the type of local chili used. Well with their different characters it still seems to be a taste-titillating idea to mingle them. Let’s try mingling the Indian Coriander & Mint chutney and the Mexican Salsa Verde today. Here’s the simple recipe for you!

Salsa verde chutney - Ingredients
Salsa verde chutney – Ingredients

Salsa Verde Chutney
Salsa Verde Chutney

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Salsa Verde Chutney Yum
Have you ever noticed that Mexican Salsa Verde & Indian coriander chutney are so similar? Salsa Verde Chutney is a herby, spicy & creamy dip. I am adapting the Mexican Salsa Verde in Indian Green chutney style. Have fun dipping your chips and tacos in it or use it as a salad dressing. Namaste & Hola together!
Salsa Verde Chutney
Prep Time 15 minutes
Cook Time 5 minutes
Servings
bowl
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
bowl
Ingredients
Salsa Verde Chutney
Instructions
  1. In a pan, dry roast the garlic cloves, onion slices and tomatillo slices on low to medium heat. Let it cool.
  2. Pluck the mint leaves. Rinse well and keep aside.
  3. Pluck the coriander leaves. You can also use the tender stems of coriander. Rinse them and keep aside.
  4. In a food processor jar, add plucked leaves, roasted ingredients, green chili, half Jalapeno pepper and blend into a thick paste.
    Blending the salsa verde chutney
  5. Now add 2 table spoon yogurt, lemon juice, cumin, salt and pulse again. Adjust ingredients as per your taste. You can also add a table spoon of water if needed.
    Green chutney dressing
  6. Transfer the paste into a bowl. Now add some more yogurt to get a creamy dip like texture. Also chop the remaining Jalapeno pepper and add to the dip. Stir everything well.
    Add Jalapeño to the dip
  7. Your dip is ready, its best served chilled. You can also store this dip in fridge for few (3-4 or more) days.
    Try some Nachos with Salsa Verde Chutney
Recipe Notes

Serving Ideas

Chutney style Salsa Verde is a versatile Mexican-Indian dip.

My most favorite way to eat this is with Nachos or Tacos. That is true love!

Furthermore, the Indian chutney like texture of this dip makes is still apt with the Indian snacks like Samosas, Fritters, or other savory snacks. Namaste!

And finally, this can be a great herby, spicy, creamy dressing to your salads. Hola!

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