But many times these snacky indulgences are made impulsively to satisfy sudden cravings! And making hari chutney to accompany them can be a tedious time consuming affair.
Also it’s essential ingredients…fresh dhania, pudina and kachcha aam are at their seasonal best only in the summer.
So my solution is to make big batches and freeze in small containers, so I have fresh tasting on-demand chutney always at hand!
And on defrosting, believe me this chutney does not change in taste or appearance!
So next time you are indulging in your fav snacks, all you need to do is reach out to your freezer and defrost some delicious chutney to go along!
I like to use different sizes, small ones for everyday use and slightly bigger ones for use in parties and get-togethers.
Here’s how I do it…
Peel raw sour mango
Roughly chop mango about 2 cups, quantity will vary according to sourness of mango.
Also rinse and clean dhania. Remove only thick tough stems. Leave the tender shoots intact. Use about 3 big bunches.
Rinse, clean and de-stem Pudina leaves about 1/2 a bunch
6-7 green chillies, de-stemmed (or according to taste) and 1 1/2 inch of ginger, scraped and cut into pieces.
Salt to taste.
Transfer the chopped mango to your blender/mixie along with the ginger, green chillies and 1 cup water.
Grind to a paste.
Now add the dhania little by little and pulse to grind.
Lasty add mint a little at a time. Taste the chutney and check in between. Adding too much mint, may leave the chutney with an unpleasant bitterness. So add sparingly. Also add salt to taste and about a tsp of sugar to counter any bitterness from the mint.
Grind the mix till it’s really smooth…Chikna, as we like to call it! 🙂
Fill into small containers of different size, depending upon your usage.
Freeze in the freezer section of your refrigerator.
Defrost and use as needed.