Coriander Chutney Recipe / How to Make Coriander Chutney / Kothamalli Chutney Recipe / Hari Chutney / Cilantro Chutney Recipe / Green Chutney Recipe / Dhaniya ki Chutney Recipe.
Coriander leaves, also known as cilantro or dhania is a rich source of minerals and vitamins, has many medicinal properties. It acts as an anti-inflammatory. It helps in lowering the blood sugar level and helps in digestion.
We use coriander leaves for garnishing in Indian cuisine. Its dark green colour makes it more attractive and has its unique taste.
Whenever I see fresh coriander leaves in the super market, I use to buy it and when reach home I make this chutney in bulk and store it in the refrigerator. This chutney is a friendly item in my fridge. So who ever open my fridge can see a plastic container of this chutney.
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Today, I am presenting before you a Chutney which is very simple and easy one to prepare in no time. It’s a very good accompaniment for most of the Indian appetizers to enhance its taste. When u don’t have time to make side dishes for breakfast like Dosa, Idli etc, you can make this quick Coriander Chutney.. We love it as an accompaniment for Sandwiches, Chapathi, Poori and Rice.It goes well with Pakoras, Samosas, Dhokla, Chat etc., The possibilities are endless!
In essence, this chutney is a puree of coriander leaves and some basic and easy available ingredients.
This chutney can be prepared in many ways. This is one of the easiest ways.. I am sure you will love this colourful looking and delicious chutney.
A Close up view
Preparation Time – 10 minutes
Total Tome – 10 minutes
Cuisine – Indian
Recipe type – Chutney (side dish)
Serves – 2 or 3
Ingredients for Making Coriander Chutney:
Coriander leaves – one bunch
Green chilly (chopped)– 2
Ginger (chopped) – 1″ piece
Cumin Powder – ¼ tsp. (optional)
Salt – 1 tsp.
Oil – 1 tsp.
Lemon juice – few drops
How to Make Coriander Chutney:
Chop big stems of Coriander Leaves & wash thoroughly two or three times, so that mud & sand get washed off.
Take a big blender and add in all ingredients like Green Chilli, Ginger, Cumin Powder, Salt, Oil, Lemon Juice. On the top add coriander leaves. Blitz it well. You will get a coarse paste here. Transfer it to a chutney blender and blend it nicely to get a smooth paste. Check the seasoning and add more salt or lime juice if required. The spicy and tangy green coriander chutney is ready.Transfer the content to a small bowl.
Now the Coriander Chutney is ready for serving, if you want it immediately. Then store it in an airtight container in the refrigerator and use it whenever required.
My Recipe Notes on Dhanya Chutney:
1. Don’t add water while grinding, it will change taste.
2. Always it’s better to use a small blender (chutney bowl) to blitz it to get a smooth texture rather than in a food processor or the ancient method of mortar and pestle.
3. Blending process: You may have to initially use a bigger bowl for blending, in order to accommodate the whole bunch of coriander leaves, and later transfer to a chutney bowl.
4. If you want you can add one or two small pods of garlic to get a wonderful flavour.
5. We can keep this chutney in the fridge for a week or two and can freeze well also.
6 If you want to keep this chutney for a long time, it’s better to add a bit more salt. You can keep it in the ice cube tray, once they are frozen remove from ice tray and put them in a Ziploc bag for later usage. When you need to use it, take it and de frost it.
Pictorial of Coriander Chutney
Take all Ingredients
Add all ingredients except coriander leaves in a mixie bowl
Add Coriander Leaves
Transfer the chutney to a bowl for serving
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കോറിആൻഡർ ചട്നി റെസിപ്പി
Healthy Coriander Chutney can be eaten as a spread on bread or as sandwich spread. It’s a good accompaniment to Indian meals like Idli, Dosa or Samosa.