Coriander chutney recipe

Coriander chutney recipe – in the western part of the world, coriander is called cilantro. Hence this chutney is also known as cilantro chutney.

It has spicy, slightly sweet and tangy taste. In short, the perfect chatpata taste.

The spicy taste is obviously comes from green chilies. You can reduce it by decreasing the chili quantity as per you liking spice level.

The addition of sugar gives the slight sweet taste and addition of lemon juice makes it tangy.

When you make fried food like samosa, pakora or vada and you don’t have time to make two different green chutney and tamarind date chutney.

At that time make this chutney because the chatpata taste comes from just one chutney and will satisfy your craving.

For a variation you can add handful of mint leaves in it.

Check out more chutney recipes
Mint chutney  //  Coconut chutney  // Garlic chutney

How to make coriander chutney recipe (Step by Step Photos):

1) First pick the coriander leaves, I have kept the stems because I do not mind eating stems. Dunk them into the bowl of water for few minutes, so all the dirt will settle down at the bottom of the bowl. I have added green chilies and ginger in the same bowl.

2) Now gently (without disturbing the settled dirt) remove them and add into the blender jar. Also add rest of the ingredients (dalia, salt, sugar, black salt, roasted cumin powder, chaat masala).

3) Also squeeze the lemon juice and add ¼ cup of water.

4) Run the grinder and make smooth paste.

Remove it to a bowl or store in the airtight jar.

Storing the chutney: Store in the clean airtight jar. It stays good for a week in refrigerator. Since it has good amount of lemon juice it helps to preserve the chutney and will increase the shelf life. It stays good for a month or more in freezer. You can freeze in ice cube trays or in smaller containers.

Serving suggestion: This chutney can be served with samosa, pakoda, tikki, veg cutlet, vada or any other finger food you can think of. You can spread it on the bread slice for making sandwiches.

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Coriander chutney recipe (How to make coriander chutney)

US measuring cups are used (1 cup = 240 ml)

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 servings (1 cup)

Calories 5kcal

Author Kanan

Ingredients

• 2 cups Cilantro or coriander leaves tightly packed
• 3-4 Green chilies
• ½ inch Ginger
• 2 tablespoons Roasted chana dal (Fried gram or daria, dalia)
• Salt to taste
• 1 teaspoon Sugar optional
• ½ teaspoon Black salt (Kala namak)
• ½ teaspoon Roasted cumin powder
• ½ teaspoon Chaat masala
• 1 tablespoon Lemon juice
• ¼ cup Water or as needed

Instructions

Preparation:

• First pick the coriander leaves, I have kept the stems because I do not mind eating stems.
• Dunk them into the bowl of water for few minutes, so all the dirt will settle down at the bottom of the bowl.
• Now gently (without disturbing the settled dirt) remove them

Making coriander chutney recipe:

• add coriander leaves into the blender jar.
• Also add rest of the ingredients.
• Squeeze the lemon juice and add ¼ cup of water.
• Run the grinder and make smooth paste.
• Remove it to a bowl and serve

Notes

*Nutrition information is a rough estimate for 1 serving (~2 tablespoons)

Nutrition

Nutrition Facts

Coriander chutney recipe (How to make coriander chutney)

Amount Per Serving

Calories 5 Calories from Fat 1

% Daily Value*

Total Fat 0.1g 0%

Sodium 170mg 7%

Potassium 34mg 1%

Total Carbohydrates 0.1g 0%

Sugars 0.7g

Protein 0.2g 0%

Vitamin A 7%

Vitamin C 4%

* Percent Daily Values are based on a 2000 calorie diet.

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