Coriander Chutney is a staple of homes both in North India and South India. It’s creamy smooth texture and flavorful taste makes if a versatile condiment used in many ways. Added to cream cheese or served just as is, it makes a delicious sandwich spread. Mixed with curd or yogurt, coriander chutney becomes a tangy dipping sauce which can be served with many traditional Indian finger foods. In restaurants it’s a common accompaniment for grilled or tandoor foods.
In India this simple to make condiment is called Dhania ki Chuntney or Malliyila Chammanthi. Variations of coriander chutney recipes call for the addition of fresh mint leaves (pudina), coconut and other mixture of spices. In this case, many recipes are simple entitled Hari Chutney or Green Chutney. Outside of Asia, coriander is commonly referred to as cilantro.
Coriander chutney is an easy-to-make classic Indian condiment that should be a must have in your fridge. Served it for breakfast on the side with idli and dosa, or use it to marinate paneer or chicken before grilling. You’ll never grow tired of it’s fresh flavor.
Beginner Coriander Chutney Recipe
1.5 bunches coriander/cilantro chopped
1/4 cup water
1/2 tsp toasted cumin powder
1/4 tsp salt (or to taste)
1 inch ginger
juice of 1-2 small lemons
Cuisinart: Combine all ingredients and pulse to a thick liquid or desired texture.
Blender: Combine all ingredients starting with just 1/4 amount of coriander. Pulse until the mixture becomes the consistency of a thick liquid. Add another 1/4 portion of coriander and pulse, repeating until all coriander is used.
Green coriander chutney can be stored in the refrigerator for up to a week if kept in an airtight container. It can also be frozen but should be done immediately after preparation to keep it’s deep green color and fresh taste.
Intermediate Coriander Chutney Recipe
This coriander chutney recipe combines mint and the sourness of pomegranate seeds for a spicy yet tangy taste.
1 medium red onion, sliced
2 inch ginger, sliced
3 green chili, broken
1 Tbsp pomegranate seeds
1 cup chopped coriander leaves
1/2 cup chopped mint leaves
1 small lime, juiced
salt to taste
Cuisinart or blender: Add onion, ginger and pomegranate seeds. Pulse to chunky paste. Add coriander and mint leaves. Pulse until a thick paste, add water as required to soften the mixture.
Place chutney in a serving dish, add lime juice and salt to taste. Mix well and serve.
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