Basil Chutney (Easy Recipe)

Hello, my fellow foodies!

Today, I am excited to share with you one of my favorite chutney recipes, Basil Chutney.

Often served as a side dish or accompaniment to Indian cuisine, this tangy and aromatic chutney is incredibly easy to make and will have your taste buds dancing with delight.

With fresh basil leaves, coriander, ginger, apple, and a hint of spice, this recipe is sure to become a go-to in your recipe book.

So, let’s dive in and create some magic!

5 Reasons You’ll Love This Basil Chutney Recipe

1. Versatile: Not only is this chutney an excellent side dish to Indian cuisine, but it’s also perfect for sandwiches or a spread on crackers.
2. Healthy: Loaded with anti-inflammatory properties, basil and coriander are packed with vitamins and minerals that promote optimal health.
3. Aromatic: The addition of fragrant basil and coriander leaves, along with ginger and onion, creates a mouthwatering aroma that will have your kitchen smelling divine!
4. Easy and Quick: With just a few ingredients and a blender, this chutney can be whipped up in as little as 10 minutes.
5. Customizable: Adjust the amount of spice to suit your taste buds, making this recipe as mild or as hot as you like.

Recommended Equipment

• Blender: A blender will be needed to puree the ingredients into a smooth chutney.
• Cutting Board: You will need a cutting board to safely chop the onion, ginger, and apple.
• Knife: A knife will be needed to cut the onion, ginger, and apple.

Ingredients You’ll Need

• 150 gms of basil leaves: Fresh basil gives this chutney its signature flavor, adding a sweet and pungent taste.
• 100 gms of coriander leaves: Coriander adds a unique flavor to the chutney, balancing out the sweetness from the basil.
• 200 gms of onion, chopped: Onion contributes a sharp, savory flavor to the dish.
• 250 gms of apples (peeled and cored), chopped: Apples add a fruity sweetness to the chutney and provide a nice, subtle crunch.
• 1 Green chili: Green chili brings a bit of heat to the dish. Adjust the amount to suit your taste.
• 1 tsp salt: Salt is a key ingredient in bringing out the flavors of the other ingredients.
• 50 gms ginger (peeled), chopped: Ginger provides a spicy, pungent flavor and complements the sweetness of the apples.
• 2 tsp pomegranate molasses or tamarind paste: Pomegranate molasses or tamarind paste adds a tangy sweetness to the chutney, providing a nice balance of flavors.

How To Make Basil Chutney

• Prep Time: 5 minutes
• Total Time: 10 minutes
• Servings: 6-8

Steps:

1. Clean your basil and coriander leaves thoroughly in cold water and allow them to dry.
2. Peel and core the apples and chop them into small pieces.
3. Chop the onions and ginger into small pieces.
4. Add all the ingredients including the green chili, salt, and pomegranate molasses or tamarind paste to the blender and blend until smooth.
5. Pour the chutney into a bowl to serve or store it in an airtight container for up to 3-4 days in the refrigerator.

Tips and Tricks for The BEST Chutney

• Choose fresh ingredients: The key to making the best-tasting chutney is by using fresh ingredients. Make sure your basil, coriander, onion, ginger, and apple are fresh and of good quality.
• Adjust spice level: Adjust the quantity of green chilies to suit your heat preference or omit it altogether for a milder version.
• Store properly: Always store basil chutney in an airtight container in the fridge to keep it fresh for a few days.
• Serve chilled: Serve the chutney chilled, as it will enhance the taste and aroma of the dish.
• Use dry fruits: For a richer flavor, you can add cashews or walnuts to the chutney before blending.

Uses For Basil Chutney

1. As a spread for sandwiches and wraps
2. As a dip for Indian snacks like samosas, pakoras or kebabs
3. As a topping for grilled or roasted meats
4. As an ingredient in dressings, marinades or sauces for other dishes
5. As a flavor enhancer in soups, stews, or gravies
6. Mix it with mayonnaise or yogurt for a delicious fusion dip for veggies or chips
7. Use it as a marinade for meats or vegetables before grilling or roasting

Recipe Variations

• Mint Basil Chutney: Add a handful of mint leaves along with the basil and coriander for a refreshing twist on this chutney.
• Cilantro-Lime Chutney: Replace the basil with cilantro and add lime juice for a tangy chutney.
• Coconut Basil Chutney: Add grated coconut to the chutney for a creamier texture and nutty flavor.
• Peanut-Basil Chutney: Add roasted peanuts to the chutney for a nutty flavor and crunchy texture.
• Mango-Basil Chutney: Add ripe, sweet mango to the chutney for a fruity twist.

Substitutions

• Green chili: Use black peppercorns or cayenne pepper instead of green chilies for a different type of heat.
• Pomegranate molasses: You can substitute pomegranate molasses with tamarind paste, lemon juice or vinegar.

Storing, Freezing, and Reheating

• Storing: Store the chutney in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can freeze the chutney in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before use.
• Reheating: Basil chutney tastes best when served chilled; do not reheat.