Coriander Chutney
This mildly spicy Coriander chutney is a zesty condiment. This is an easy chutney recipe and very simple to make.
It is ideal to make Chutneys and then to keep them in the fridge. They are very handy when you want to apply them to your toasts or breads or have them as a dip with some finger foods.
Coriander Chutney goes well with variety of savory snacks like Samosas, Pakoras, Pav bhaji, Burger, Idli, Dosa, Dhokla, Dabeli, Bhel puri, Sev puri and other Chaat recipes. It can also be used as a spread for sandwich.
This recipe yields 1 small bowl of Chutney. Make it and store it in a sealed bowl in the refrigerator. It stays good for up to two weeks.
Ingredients
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1 cup coriander leaves chopped fresh
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½ inch ginger , chopped
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1 green chili , chopped
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2 - 4 tsps lemon juice
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½ tsp cumin powder
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1/2 tsp salt black
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2 tsps water
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as required salt
Cooking Instructions
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1
Take the bunch of fresh coriander leaves and drain them in cold water.
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2
Add all ingredients: chopped fresh coriander leaves, ½ inch chopped ginger and 1 chopped green chilli, lemon juice, ½ tsp cumin powder, water, black salt and a pinch of plain salt in a blender till smooth.
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3
To give the Chutney a really zesty flavor, add up to half a lemon. Mix well and taste. Add more salt as needed.
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4
Serve Coriander chutney with Samosas or Pakoras. Chutney can be refrigerated for two to three months.
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