Cookbook:Coriander Chutney

Coriander Chutney
CategoryChutney recipes

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.

Ingredients edit

Procedure edit

  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.

Notes, tips, and variations edit

  • This can also be made with mint leaves and is called mint chutney. Both varieties are called green chutney.
  • Grated coconut, garlic, and ginger can also be added.