How to make Green Coriander Chutney Recipe

Green Coriander Chutney Recipe

Chutney also referred to as Chatney or Chatni is one of main Indian dip severed with a variety of foods. This is prepared with a little variation across the India. Green coriander chutney is one of the healthiest dip and is used often in Indian cuisine as a side with snacks, sandwiches and starters. Besides this, it is served as a taste enhancer with a lot of main course too. This not only adds taste to the main dish but also enhances the aroma and nutrition.



Course:
Cuisine:
Skill Level:
Type:
Dips & Chutney
Indian Cuisine
Beginer
Vegetarian

Prep time:
Cooking Time:
Passive Time:
Serves:
0 mins
10-15 mins
0 mins
No Specific Servings

Ingredients

  • 2 Cups Fresh Coriander / Dhaniya
  • 1/2 cup Fresh Mint/ Pudina
  • 1/2 tsp Cumin Seeds / Jeera or Zeera
  • 2 to 4 Hot Green Chilies
  • 4 small Garlic Cloves / Lahsun
  • 1 Lemon Squeezed Lemon Juice
  • 1/2 cup Yogurt/ Curd or Dahi
  • Salt to Taste

Preparation

  1. Pluck and Rinse coriander and mint leaves. Drain them well.
  2. Add all the ingredients to a blender or mixer jar. Grind it till you get a thick paste consistency.
  3. Adjust salt, lemon juice and green chili to suit your taste.
  4. Store this in a clean dry airtight glass jar. Refrigerate and use whenever needed.    


The chutney can be served with mutton biryani, chicken biryani & a range of South Indian Dishes also. Vinegar soaked, sliced onions make an amazing add-on with the Chutney
Note: Dhaniaya or Coriander is also referred to as Cilantro. Cilantro is the Spanishword for coriander leaves.

For more recipes visit us at PNT Food Section
Contact Chef: Sugandha Mathur

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