Coriander Chutney
Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.
Easy
đ IndianIngredients
Everything you'll need to make this recipe
1
1 bunch of coriander leaf (cilantro)
2
2 or so green chillies
3
1 tsp cumin seeds or ground cumin (optional)
4
1 small onion
5
1 pinch salt
6
juice of ½ lemon or lime
Instructions
Step-by-step guide to making this recipe
1
Wash the coriander.
2
Finely chop the onion, chillies, and coriander.
3
Add the salt, juice, and cumin.
4
Blend to a fine paste.
Notes
- â˘This can also be made with mint leaves and is called mint chutney. Both varieties are called green chutney.
- â˘Grated coconut, garlic, and ginger can also be added.