GREEN CHUTNEY

Coriander Mint Chutney is one of those things you'll always find in any Indian refrigerator at all times. Comes in handy when making sandwiches, salads, as a meal accompaniment, bhel or just about anything. An easy and swift solution to elevating the most modest of dishes. 

This is also an interesting way to add more avocados to our diet. I sneak it in without my husband realizing it. 

Ingredients:

Fresh Coriander Leaves, 1 bunch

Fresh Mint Leaves, 1/2 bunch

Green Chilies, 3 or more depending on your preferred spice level

Ginger, 1 tsp

Cumin Seeds, 1 tsp

Avocado, halved

Salt to taste

Lime juice of half a lemon

Whole Groundnut, 1 tsp

Procedure:

1. Blend together the cumin seeds, ginger, salt and groundnuts in a blender jar.

2. Add in the coriander and mint leaves, green chilies, lime juice and avocado to a smooth paste in the same jar.

BASIL PESTO SAUCE

Basil Pesto is synonymous to that Little Black Dress we all have in our wardrobes.. One that makes you feel sexy the moment you put it on. Pesto, similarly, can jazz up the humblest of dishes. This Pesto is a must have in my refrigerator. Smear it on a toast, splash it with cream to make sauce or use it to charge up your salad. 

Made with the minimum of ingredients, it takes no time. It combines the goodness of fresh basil leaves, pine nuts and olive oil, making it healthy. 

Ingredients:

Basil Leaves, 1 cup

Salt to taste

Pine Nuts, 1 tbsp heaped

Whole Black Pepper, 1/2 tsp

Garlic, 2 cloves

Olive Oil, 1/4 cup

Procedure:

1. In a blender, grind the whole black pepper

2. Next crush the pine nuts

3. Then the garlic cloves

4. Finally add the basil leaves along with the olive oil

5. Season with salt and remove into a jar

6. Add grated Parmesan or Pecorino cheese just before you're ready to use the pesto sauce. This way you will be able to store it longer.

Note: If storing, remember to create a thick layer of olive oil on the top to preserve the sauce and retain the freshness of the herbs.