Coriander Chutney

One chutney and so many uses. Coriander chutney goes very well with endless recipes, be it Dhokla, dabeli, chat, Bhel-Puri, pakoras, sandwiches.. And the list goes on and on. 

This is a no onion-no garlic recipe. You can make this chutney in advance and keep it in refrigerator without adding salt. Whenever you need, take out a portion of it and just add salt to it. 

You can serve this as a side dish and it will complete your thali. 

Print Recipe
Coriander Chutney
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
portion
Ingredients
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
portion
Ingredients
Instructions
  1. Wash coriander leaves with water to remove all the dirt and mud (if any).
  2. Take cumin seeds, karonda, coriander leaves, ginger and green chilies in a blender or mixer pot.
  3. Grind all the ingredients with a little water. Grind it to make a smooth paste or a chutney like consistency.
  4. Add salt and lemon juice according to your taste.
  5. Voila your coriander chutney is ready.. Isn't it super quick.
Recipe Notes

Handy Notes :

# Keep this chutney in an airtight box or a Tupperware box in the refrigerator.

# Don't add salt if you are preserving.

# Add salt whenever you are using.

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