Spicy and Tangy Coriander Chutney
by New Age Song
05 May 2015
This recipe has been viewed 4164 times
Recipe for authentic home-made coriander chutney - This may be a common dish, but I decided to add in some variations. This fresh chutney can be served with any of the evening snacks, dosa, used as a spread for sandwich, or as per your liking! Try to play with it and see what works for you!
Spicy and Tangy Coriander Chutney recipe - How to make Spicy and Tangy Coriander Chutney
Preparation Time: Cooking Time: Total Time:
Makes 25 to 30 teaspoons
2 cups chopped coriander (dhania)
10 to 15 green chillies
10 pieces classic salted potato wafers
1 tbsp olive oil
salt to taste
1 tsp sugar
15 to 20 small garlic (lehsun) cloves
1 lemon
1/2 tsp cumin seeds (jeera)
1/2 inch (12 mm) piece ginger (adrak) (optional)
Method
- Method
- Combine all the ingredients along with 5 tbsp water in a mixer and blend into a smooth paste.
- Store the chutney in an air tight container. This chutney can be stored for a good 10 days.
- Your chutney is now ready to be served with any dish of your choice!
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