Coriander Chutney

SpicySpicy Served HotServed Hot VegetarianVegetarian
Very Good based on 17 Ratings

Listed in : Vegetarian , Special Diets Low Calorie , Vegetarian Chutneys , Vegetarian Gravy , 30 Minute Recipes , Vegetarian Breakfast , Special Diets , Easy Recipes , Special Diets No Oil , Vegetarian Dinner

Also known as Hari Chutney

Servings: 2 Preparation time:
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 1 bunch coriander leaves
  • Coconut , Raw, Fresh 2-3 tbsp coconut
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 green chillies
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 2-3 red chillies, (roasted)
  • Ginger Root, Raw, Fresh Ginger 1 piece ginger
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 3 clove garlic
  • Onions, Raw, Onion 1 small onion
  • Lemon Juice, Raw, Lime Juice, Lemon Juice 1/2 lemon Juice
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste

Instructions (Preparation Steps):

  • Blend all the above to a smooth paste
  • adding a little water.
  • Can be refrigerated for about 1-2 days.

Cook's Tip:
You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. To keep them fresh for a longer time, wrap them in a muslin cloth or wet news paper and keep in a fridge.
Once in a month run mixie and grinder with salt, it will help in making the blades sharper
Put a lemon in a hot water before squeezing it. You will get more juice out of it.


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