This is the easiest, most yum chutney you will find! Takes 5 minutes to put together and is going to have you licking your fingers!
Coriander chutney was not a part of our home food growing up. We usually ate it when we went to Indian restaurants or ordered in kebabs. When I started working in Bombay, I discovered chutney cheese sandwiches in the office canteen and also started eating a lot more chutney in general. That’s when I made it at home for the first time.
Over the past year or so, I’ve seen how often it is made in my partner’s house and I love having it with my meals. Now this has become a regular in my house too, less so than in A’s, but still way more often than before.
You just need a few basic ingredients and you’re ready with this fresh, spicy, garlicky, tangy chutney. It is super versatile too!
Use it as a dip, a spread, a marinade, add it to a dry veggie dish or sometimes just as is for a quick flavour kick!
Do what I do, make a big batch and keep it in the fridge. It will easily last you a week or so. Enjoy!
- 100g fresh coriander – washed and roots removed (stems are fine)
- Juice of 1 lemon
- 6-7 cloves of garlic
- 2 green chillies
- 1 medium tomato
- 1/2 tsp cumin (jeera) powder
- Salt to taste
- 4-8 tbsps of water
- Wash the coriander and remove any roots. Keep the leaves and stems
- Put them in a mixie with the rest of the ingredients, except water
- Add 4 tbsp water and blitz till you get a smooth paste
- Add more water, as needed, till you get the consistency you like. I typically do 6-7 tbsp since I don’t want a watery chutney
- Adjust salt and lemon
- Serve or store in an air tight jar in the fridge