Coriander chutney is a very popular dip and often referred to green chutney in Indian Cuisine. It is served in India with main course food and also with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this in advance and use it within a week, store in an airtight container in the fridge.
Serves 2 – 4 people
Duration – 5 minutes
Fresh coriander 1 bunch or 100gms
Green Chilly 3 – 4 Depending on how spicy you want to make it.
Black Salt ½ tsp
Lemon 1 tbsp
Salt to Taste
Water ¼ cup
In a liquidiser, add all the ingredients except lemon. Now turn it on for a few minutes till all the ingredients are nicely mixed. Take it out in a bowl and add lemon juice. Mix well, your spicy and yummy coriander chutney is ready to serve with idli, pakoda or Samosa.
You can store it in the fridge for 7 – 10 days.
TIP : To get the nice bright green colour of the coriander chutney add a cube of ice while using the liquidiser.
Sometimes the green chillies are extremely hot, if so you can reduce the heat by adding 3 -4 tbsp of yoghurt and blending it once for 30 seconds. This will give your chutney a nice taste and reduce the heat.