Coriander Chutney
This green Coriander Chutney recipe is prepared from fresh coriander and mint leaves. It is one of the most popular chutneys in India. This is a very refreshing chutney with lemon adding a citrusy tang to it. This traditional Indian chutney is ideal to serve with pakoras, kebabs, samosas, as a spread on your roti/chapati or just enjoyed as a side. This recipe is one of the most versatile chutneys and can be used in almost each dish and with everything. It adds a spicy hotness that is the very essence of Indian cooking. It's also used along with Tamarind Chutney to make Bhel Puri, Dahi Vada, Aloo Chaat and many more Indian snacks.
Ingredients:
- 2 cups coriander leaves (cilantro), stalks discarded
- 1 cup mint leaves
- 1-2 green chilies
- 1 tsp ginger paste
- 2 tbsp lemon juice
- ½ tsp cumin seeds
- ½ small onion
- ½ -1 tsp sugar (optional)
- ½ tsp salt
- 1-2 tbsp water
How to make Coriander Chutney:
- Place coriander leaves, mint leaves, green chilies, chopped onion and ginger paste, cumin seeds, salt and water in a blender and blend until smooth.
- Taste and add sugar and more salt if necessary.
Serve with a main dish or with savory snacks.
Tips:
- The more aromatic, fresh and tender the leaves, the better will be the chutney.
- I recommend adding a lemon juice later, just before serving, as the fresh taste of lemon juice in the chutney does enhance the flavor.
