As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Sunday, April 10, 2011

Mint-Coriander Chutney

A few bachelor-boy friends of Vineet and mine, have been requesting I post something VERY simple that they can put together as breakfasts on weekdays. Chutney Sandwiches are my breakfast of choice since we bore easily with Cornflakes on a regular basis. These are handy, as you can put them together and just eat them on the way or after you're at work, therefore saving precious time in the mornings.
All one needs are a bunch of ingredients, a mixer/blender and a glass jar. Once made, store the chutney in the refrigerator and it should keep very well for atleast 10-12 days, if it lasts that long.

1 bunch Coriander, leaves seperated
1 small bunch Mint, leaves seperated
2 Green Chillies, chopped into big pieces
2 Garlic cloves, roughly chopped
1/2" piece Ginger, roughly chopped
1 tsp Cumin seeds (heaped teaspoon)
1 tsp Lime Juice
Salt, as per taste

Method for the 'Chutney':
Wash an roughly chop the coriander and mint leaves. Put into a blender or mixer/food processor along with 3-4 tbsp of water. Do not add the salt and lime juice at this stage. Pulse together till it forms a even paste. Ensure that  everything is nicely pureed. Scrape down the sides of the mixer jar and transfer into a glass jar or bowl. Add the lime juice and Salt and mix well. S
Cover and Store in the fridge.

For Sandwich:
Toast 2 slices of bread. Slather the chutney onto one or both slices. Arrange thinly sliced tomatoes, cucumbers and a slice of cheddar cheese on one side. Cover with the second slice and press slightly. Cut into triangles and Eat!
This along with the watermelon smoothie will make a delicious and substantial breakfast. Enjoy!


  1. Hi Tanya,

    What an amazing collection....alongwith pictures.... and really happy to say that u posted both non veg and veg versions wherever possible.....

    keep going

  2. Thank you! Appreciate it :)