Coriander Chutney

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!

Coriander Chutney

  • Servings: 1 - 2 cups
  • Difficulty: Easy
  • Print

Ingredients

  • 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

Directions

  1. Wash the coriander and remove any roots. Keep the leaves and stems
  2. Put them in a mixie with the rest of the ingredients, except water
  3. Add 4 tbsp water and blitz till you get a smooth paste
  4. 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
  5. Adjust salt and lemon
  6. Serve or store in an air tight jar in the fridge

Published by

jagritikumar

A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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