Last modified on 15 July 2014, at 16:41

Cookbook:Coriander Chutney

Cookbook | Ingredients | Recipes

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.

IngredientsEdit

ProcedureEdit

  1. Wash the coriander.
  2. Finely chop the onion, chillies, and coriander.
  3. Add the salt, juice, and cumin.
  4. Blend to a fine paste.

VariationsEdit

  • 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: