We love chutney. Of course, we have to! We’re Indians. It’s one of the must-have vegetarian food items that we grew up with. And there are so many forms of chutney, red, green, yellow, white, brown! And chutneys made of tomato, coriander, garlic, coconut, dates, and so much more.
One of the staple vegetarian chutneys in our home, like every other home is the green chutney or hare dhaniya ki chutney. And for this green chutney too, mom has a number of different twists. One special version one is her pista chutney.
What ingredients does mom add to her Green pista chutney?
Mom uses most regular hari chutney ingredients for her special green pista chutney, but also adds pistachio powder. Here’s her green pista chutney list!
1 medium pod garlic
10 green chillies
2-inch ginger
300 gms coriander
optional – 10 gm curry leaves
optional – pistachio nuts – 100 gms
juice of 3 sourlimes
3 tbsp sugar
1.5 tbsp salt
Just remember, if you’re eating this on the Daniel fast, skip the sugar. It still tastes great!
How to make mom’s pista chutney?
Mom starts off by grinding about 100 grams of pistachio nuts to a coarse powder.
After washing and cleaning the ginger and garlic, and chopping the chillies and coriander into bits, she adds them to the mixie.
She also adds the juice of 3 sourlimes (around 6 tablespoons), 3 tablespoons of sugar and a tablespoon of salt and mixes to form a fine paste.
If you don’t have limes available, use about 4 to 5 tablespoon of vinegar in its place.
Once the chutney is ready, add in the pista mixture and stir. There’s no need to blend it in the mixie.
This gluten-free pista chutney is perfect for sandwiches or on toast or stuffing mackerels. You can also use it as a spread on tortillas or wholewheat rotis. We also use it as a dip for boiled eggs, breadfruit chips, or fried veggies, or with the corned tongue.
Mom’s Green Pista Chutney
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Ingredients
Instructions
- Grind 100 grams of pistachio nuts to a coarse powder and leave aside.
- Skin the ginger and garlic.
- Chop the ginger, garlic, chillies and coriander into bits and add to the mixie.
- Add the juice of 3 sourlimes (around 6 tablespoons), 3 tablespoons of sugar and a tablespoon of salt to the mixie and form a fine paste.
- Once the chutney is ready, add in the pista mixture and stir. There’s no need to blend it again in the mixie.
- Serve the pista chutney as a spread for tortillas, chapatis (recipe link in notes), or in sandwiches or on toast. We also use it as a spicy dip for sauteed veggies or with the corned tongue(recipe link in notes).
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Notes
- If you don’t have limes available, use about 4 to 5 tablespoon of vinegar in its place.
- If you’re eating this chutney on the Daniel fast, skip the sugar. It still tastes great!
- Variation 1 – Use an equivalent amount of powdered cashew nuts (100 grams)
- Variation 2 – Use 50 grams of powdered til aka sesame
Stuff You Might Want to Use
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysPlate.comOther variations of Mom’s Green Pista Chutney
- Variation 1 – Use an equivalent amount of powdered cashew nuts (100 grams)
- Variation 2 – Use 50 grams of powdered til aka powdered sesame seeds
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I’m an East Indian foodie and travel blogger from Bombay, India. I love food, wine, and sharing my culture’s ethnic East Indian and traditional Indian recipes. You’ll find more info about me here!
Green chutney. My favorite. Perfect with butter and bread.
Pistas in a chutney. I wish I had your mom… Making this for my little loafers tomorrow.
Nice! We usually make the regular green chutney, but it sounds really rich with pistas. Will try this next weekend.