Green Chutney for Dhokla, Sandwiches, Indian Snacks recipe with step by step photos
Directions to make green chutney at home-
To make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green color with no signs of yellowing or browning.
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- Separate the leaves and the stems. We are only going to use the leaves and the tender coriander stems.
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- Rinse the coriander leaves in water to remove any dirt/mud that might be stuck to them.
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- Roughly chop the leaves for the green chutney. We will need approximately 1.5 cup of chopped coriander leaves for this chutney. Keep aside.
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- We have also added coconut in this recipe to make it a little different. So, grate around 4 tbsp of fresh coconut and keep aside.
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- In a mixer jar, add the coriander leaves.
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- Now add the coconut.
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- Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds.
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- Furthermore, add the lemon juice. If you don’t add lemon juice, the chutney will lose its bright green colour and turn darker on oxidation.
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- Add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon.
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- Finally, add salt to taste. To make this a faraal (vrat) friendly chutney substitute salt with rocksalt.
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- Add approximately half cup of water. If you want a liquidy green chutney then add more water.
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- Blend into a smooth paste.
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Remove green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | a bowl and use as required. This will yield around 3/4 cup of chutney.
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Store green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | in the freezer in an airtight container.
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Nylon Khamaan Dhokla-
What does green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | go with. Try green chutney with Nylon Khaman Dhokla. See detailed recipe for Nylon Khaman Dhokla. Makes 4 servings.
Ingredients For Nylon Khaman Dhokla
1 1/2 cups besan (bengal gram flour)
1 1/2 tbsp semolina (rava / sooji)
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
salt to taste
1 tsp fruit salt
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)
1 tsp chopped green chillies
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Nylon Khaman Dhokla
green chutney
Method For nylon khaman dhokla
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To make combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
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Just before steaming, add the fruit salt and mix lightly.
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Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
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Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
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Heat the oil in a small non-stick pan and add the mustard seeds.
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When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
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Remove from the flame, add ½ cup of water and mix well.
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Pour the tempering over the prepared nylon khamman dhokla and spread it evenly.
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Cut the nylon khamman dhokla into pieces, garnish with coriander and serve immediately with green chutney.
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