Dry Mushrooms in Green Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • For the Green Chutney:
  • handful fresh mint leaves
  • handful fresh coriander leaves
  • 10 to 12 cloves garlic
  • 1.5 piece - ginger
  • 8 green chillies or as per taste
  • Others:
  • 4 packets fresh mushrooms
  • 1.5 tsp - cumin seed powder
  • ½ tsp - red chilli powder
  • 1 tsp - coriander powder
  • 1.5 tsp - mango powder
  • 6 tbsp - oil
  • salt to taste
  • handful coriander leaves (to garnish)

How to Make Dry Mushrooms in Green Chutney

  • Wash the mushrooms well and cut into halves or quarters.
  • Lightly heat one tbsp oil in a kadai or a heavy bottomed vessel.
  • Add the mushrooms and little salt.
  • Cook till the mushrooms are done and the water from it completely dried.
  • Remove and keep aside.
  • Grind the ingredients for the chutney into a fine paste using very little water.
  • Heat the remaining oil in a kadai.
  • Add the green chutney and saut1.5 on a low flame for few minutes.
  • Add the mushrooms together with red chilli powder, coriander powder, cumin seed powder, mango powder and some salt.
  • Mix well and saut1.5 on a low flame for 8 to 10 minutes or till oil separates.
  • The mushrooms should be fairly dry and well coated with green chutney.
  • Remove in an attractive bowl and garnish with finely chopped coriander leaves.
  • Serve with tooth picks.