Coriander Chutney is also known as Hari Dhaniya Chutney, Kothmir Chutney and Cilantro Chutney. This popular chutney is found across India, and is offered everywhere from households and restaurants, to ‘telas’ (street vendors) and ‘dhabas’ (roadside eateries).
Coriander Chutney is used as a dip with street foods such as chaat, samosas, dhoklas, dosas and vadas. Coriander Chutney is also freshly made in homes, and can be a great pick-me up spread on lunch sandwiches and fritters.
- 1 cup Coriander Leaves
- 1/2 inch Ginger
- 1 Green Chili
- 1 tsp Cumin Seeds
• Wash the coriander leaves well to remove any soil particles.
• Chop the green chili. (Note: You can always add more green chilies if you want the coriander chutney to be more spicy.)
• Put the coriander leaves, chopped green chili, ginger, cumin seeds and salt into a blender.
• Add few drops of water. Chutneys are supposed to have a paste-like texture, so take care not to make the coriander chutney runny.
• Blend the mixture until it becomes a green paste.
• Your Coriander Chutney is now ready to be served! Bon Appetit!