Hot Green Chutney

Preparation info

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

This chutney must be ferociously hot; it’s raucous, not refined.


  • ½ cup roasted small chickpeas (channa), preferably husked
  • 1 cup (or more) water
  • 10 to


  • Put the roasted chickpeas in the food processor with 1 cup water and reduce them to a fine paste. Then add the chiles, fresh coriander, and salt and process to a slightly rough-textured, soupy state, adding more water if necessary. The consistency should be sloppy without being water