Mint and Coriander Chutney

Hari (Green) Chutney made with cilantro and mint (3)

Mint Coriander Chutney (2)

Hari (Green) Chutney made with cilantro and mint (2)

Little subtle changes. Easy simple recipes. That’s what we’re doing today. You may notice over the next few weeks that my blog will be changing a bit. The format will remain the same – clean, simple and streamlined, however, the content may be displayed in varied ways and you’ll notice the presence of subtle watermarks on my images. I’m reticent about marring my photos with text hiding somewhere near the bottom of the photo because, for the most part, I find watermarks intrusive and generally unappealing. On the other hand, they’re often essential to assign proper attribution for a recipe or idea to the originator of such work.

Earlier today, I came to find that someone was using the image from one of my recipe posts on my blog along with my recipe written verbatim (which they copied and pasted), and presenting it as their own work. Now, it’s very likely that it was done innocently and without guile, but it prompted me to begin thinking about protecting my work. I spend hours upon hours a day (on top of my day job) developing, researching and creating recipes before styling and photographing them then finally, penning what I’ve learned into a cohesive piece of writing for all you lovely readers to read. My work represents who I am and my own creativity. So while I will always encourage the free exchange of ideas and recipes in the great food blogosphere, please be kind and remember that content and images on my blog (as well as every other food blog that exists out there in the vast blogosphere) is protected and copyrighted as intellectual property. If you chose to reproduce the recipe word-for-word along with my images, you must ask permission before doing so by sending me a request here. What I’m mentioning today is no different than what I’ve already mentioned here in some detail but I’m bringing it up again in light of today’s incident so thanks for bearing with me if you’ve read this blurb already!

If you are inspired to adapt or slightly modify my recipe to make it your own (and you write it up in your own words and with your own photographs), you can do so without express permission, so long as link your work back to my blog. When I can recall where the inspiration from a particular recipe came from, I always mention where the recipe originated or was inspired from, and whether it was adapted or modified. See for example this recipe which was adapted and noted as such. My blog is hit with pingbacks all day long with other website and blogs which link back to my website (see examples, here and here where my Chaat Papdi and Chickpea, Red Bean and Herb Salad where featured on and on and were linked back to my work) and I am as happy as a clam when my work is properly attributed. 

Now, how shall I segway out of that awkward conversation to more happy topics such as food. Hmm, well let’s just move on to easy, simple recipes, shall we? And wouldn’t you know it, I have the perfect example right here! This is a classic mint and coriander/cilantro chutney that often accompanies yummy samosa, pakoras and other Indian savoury snacks. This chutney, along with date chutney, goes well with chaat papdi as well (both are recipes which I posted earlier so click on the words to link back to those recipes). The chutney is a gorgeous deep hue of green and has the bright flavours of the herbs, the bite of the chillies and a hint of garlic. Some people will often add half an onion to the mixture but I find the flavour of the raw onion is too harsh and overpowers the bright flavours of the herbs. This chutney is as delicious as it is intense and makes a delicious addition to any Indian-themed meal.

Ingredients for Mint Coriander Hari Chutney

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Spicy Date Chutney + Date 101




About 20 years ago, my dad brought back a date tree seed after a trip to the Middle East. He lovingly planted it in a large planter in our kitchen in hopes that it would grow and blossom into a beautiful tree bearing his favourite little fruit. I was an (impatient) child then so you can imagine my reaction when my dad told me the tree would grow for years and eventually have to be moved outside and planted in the earth and then finally — some 18 years later — it would grow into a fruit-bearing plant. 20 years later and the little sucker has remained as barren as the day it was planted. The climate in North America is simply not conducive to growing dates which require a warm, dry climate. Thank heaven for imported fruit, am I right? 😉

Don’t be put off by the coarsely wrinkled appearance of dates. Dates are delicious! They’re sweet and creamy with a chewy flesh and have a subtle, but rich, nutty flavour. Allow yourself to be taken in by the allure of the aromatic date. 

Dates found in North America are always imported as the date palm on which the dates grow must have full sun. Iraq is the world’s largest exporter of this sweet fruit but the use of dates in recipes transcends all cultures of the world. This date chutney (as well as Mint Coriander Chutney) is one that is used to accompany sweet and salty snacks such as Bhel Puri, Chaat Papdi, Potato Cutlets, and the ever-celebrated Samosa! This chutney is a killer dip for crispy, flavourful samosas made with a flaky pastry and filled with delicious meaty fillings! The dates in the chutney are rehydrated with water, and kept uncooked so it’s bursting with flavour and incredibly fresh! The chutney contains no oil at all and calls for unrefined brown sugar, so it’s quite healthy and can be enjoyed without guilt!

This chutney is sweet, but not cloyingly sweet, and packs a spicy punch. When you get your first taste of this, the first flavour note that greets you is earthy and sweet. The note that follows is dominated by the flavour of the cilantro and then…wham! That heat from the peppers slams your taste buds. Despite that mild assault on your senses, the final note left lingering on your tongue is sweet and satisfying.

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