Ramadan is coming so soon and I feel like I have got to catch up before the month is actually here. I want to focus more on the important things, like setting aside time to actually get in all my duas, reading more Quran and also getting the boys to focus on dhikr too. My little one (not so little anymore) is going to be keeping full fasts this year. Yes, I know… He’s getting older now mashallah and that makes me all teary- eyed. But it is what it is.
I make a huge batch of this green chutney in the start of the month and then I freeze it in little bags, take one out at a time and it makes my life a lot easier. You are probably thinking, ‘it’s only a chutney, takes 2 minutes to make’. But I will tell you now, all the little things add up. So I will save time wherever I can.
Preparation Time 5 minutes
Serves 10
Ingredients
2 cup coriander leaves- packed
1 cup mint leaves- packed
1 teaspoon dry roasted cumin- ground
2-4 green chillies- whole
2-3 cloves garlic- minced
1/2 inch ginger- peeled
2 tablespoons lemon juice
1/2 teaspoon salt
Instructions
Remove all the stalks from the coriander and mint. We will only be using the leaves.
Combine all the ingredients in a food processor. Add 1 tablespoon of water at a time while grinding it down until smooth.
Adjust the seasoning and spice level until suited to your preference.
Store the chutney in the fridge for 2-3 days/ in the freezer for a month.
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