Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.
- 1 bunch of coriander leaf (cilantro)
- 2 or so green chillies
- 1 tsp cumin seeds or ground cumin (optional)
- 1 small onion
- pinch of salt
- juice of ½ lemon or lime
- Wash the coriander.
- Finely chop the onion, chillies, and coriander.
- Add the salt, juice, and cumin.
- Blend to a fine paste.
- Can also be made with mint leaves and is called mint chutney. Either variety is also called green chutney.
- The following can also be added: