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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Garlic Chicken


I have a thing for copy-cat recipes. And by ‘thing’, I mean a desire to recreate, replicate and – dare I say – reinvent, my favourite restaurant dishes. This particular dish is an appetizer I first had at a fabulous Thai restaurant in Toronto. I’ve ordered it countless times to start my meal, and figured I would enjoy it at home as much as I did in the restaurant; so, to that end, I set out to recreate this appetizer using the same or similar ingredients that are reminiscent of the flavour and texture of the original. 

DSC_0247 As the name of the recipe suggests, these chicken appetizers are robust with the flavour of garlic, however, the flavour is by no means aggressive. Don’t get me wrong: if you’re not a garlic lover, you should probably steer clear of this recipe, but if you use garlic in cooking, then you will absolutely love this recipe. The garlic flavour, although fragrant and aromatic, is mellowed out by the buttermilk and the crumb coating, so each bite of chicken will leave only a faint and residual flavour of garlic in your mouth. When I first attempted to create these, I used Japanese panko crumbs (which are used to make tempura) and bread crumbs, but I found the coating, when fried, was too light and didn’t have a hearty crunch to it. To keep it as true to the restaurant’s appetizer as possible, I then experimented with a combination of corn flake crumbs (which you can purchase at your local grocer or make your own at home using corn flakes run through a food processor) as well as bread crumbs and the crunch it produced came pretty darn close to the restaurant’s version.  Served with a sweet and sour sauce as it is in the restaurant, these were a dead ringer for the garlic chicken appetizers found in my favourite Thai restaurant.

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