Coriander Chutney Recipe: Coriander chutney is one of the southern Indian recipes. It is well known as green chutney and low calorie healthy food recipe. Coriander chutney is a good combination of fresh green mint leaves with healthy coriander leaf. Coriander is also known as Dhania and Mint as Mentha spicata. It is best used with grilled or fried food, but may be used a spread or dip too. It is regularly prepared in all seasons, especially in summer most often it is preferred because it helps in cooling the body from heat. Coriander chutney is available at all local restaurants to five star hotels because of enhance color, taste and unique flavor that add life to boring plain food.
Coriander Recipes are very famous for its unique smell which many people like. Coriander leaf is specially used in
Mint helps in digestion, stomach cramps and prevents from nervous tension. Coriander chutney is easy recipe made within 15 minutes. It is served with breakfast, snacks, bread roti and also goes in veg sandwiches too. It is a non-onion and non-garlic food item. Coriander chutney is yummy combination for aloo tikki, aloo dhokla, samosa and kachori. Even goes well with chat items like bhel puri, sey puri, dhai sev batata puri many more.
Now I guess you are eagerly waiting for chutney preparation. So let’s start easy homemade fast finger dip yummy chutney.
Ingredients required for Coriander Chutney Recipe:
- Coriander leaves- 1 and ½ cup coarsely chopped
- Mint leaves-1 table spoon
- Oil-2 table spoon
- Salt- as per taste
- Water-1/2 cup
- Lemon juice-1 table spoon
- Sugar-a pinch for taste
- Green chilli-2-3
- Tamarind pulp-1 table spoon
- Ginger- 1 small piece
- Mustard and cumin seeds-1 table spoon
Coriander Chutney Recipe Preparation Steps:
- Rinse the coriander leaves and drain them. Chop the fresh tender stem also.
- In a small jar mixer add green chilli, tamarind pulp, salt and ginger.
- Grind the ingredients till it forms the smooth paste.
- Add little water if the mixture in the jar is rough.
- Add the mint and coriander leaves, sugar and lemon juice and grind once again till the content becomes smooth paste.
- Heat the oil in a pan and add mustard seeds and cumin seeds as it splutter add the mixer paste to the pan.
- Mix the whole chutney and transfer into the serving bowl.
The coriander chutney can be served as a side dish for idli, dosa, upma and roti.