Green Chutney & A Behind The Scene Glimpse Into My Indian Cooking Classes

As many of you know I kicked off my Indian cooking classes series at Living Social 918 F Street in DC this week. With a successful dry run this past Monday and my first class today, Thursday, we are off to a good start.

I can't tell you enough how much do I love and appreciate the hardworking staff that does all the set up. They orchestrate and oversee all the fine details. It's incredible to work with such a young, vibrant and a professional crew. I feel so fortunate.
Today we had a mix of some who were experienced with Indian cooking at home and some who had experience eating out mostly. The sweetest discovery was at the end of the evening, when I found out it was one of my student's birthday. Coming to my class was his girlfriend's surprise gift to him. We didn't have a cake for him, had I known I would have gotten something, but we did sing a Happy Birthday to him.
Green Chutney

Ingredients:
1 large bunch of cilantro, rough bottom stems snipped about 1/3 way up (approx . 2 1/2 packed cups)
20 large mint leaves, no stems
1 medium head of garlic (approx 10-12 garlic cloves)
1 jalapeno or green chilli (can use seeded or only half)
Juice of half a lemon
1/4-1/2 teaspoon salt
½ teaspoon sugar
1/2 cup water
1-2 tablespoons coconut (optional)

Put all ingredients in a food processor or a blender and whiz until smooth thick liquid consistency is achieved/ Refrigerate if not serving immediately.

You can serve this chutney as a condiment or add a cup of regular or low fat yogurt and use it as a marinade for fish. If you are cubing and skewers, use a firm fish like salmon. Can can broil or grill. Alternatively you could add regular or lite coconut milk instead of yogurt.