Most of us love to have an extra zing to the usual food we all have. In this aspect, none other than a chutney can please our taste buds. Coriander (Dhaniya in Hindi) Chutney is a lip smacking and utterly easy and quick to make chutney. It has a beautiful green colour and aroma of fresh herbs that instantly brings colour to the platter. One big advantage is that it involves no cooking and is so healthy and can be prepared in no time at all.
Coriander chutney goes very well with so many breakfast options like parathas, idli, dosa, besan chila, toasts and very well complements with so many Indian snacks like samosa, pakora, chaat, pani puri etc.
I have shared a bit tangy version of the coriander chutney which me and my husband usually prefer. For that I have added some extra tomatoes. One can always reduce it accordingly.
Coriander (Dhaniya) chutney can be prepared in bulk and can keep good for 2-3 days when stored in a refrigerator.
Ingredients for Coriander Chutney:
Coriander (Dhaniya) leaves – 1 cup
Onion – 1 small
Tomatoes – 3-4 (medium sized)
Garlic – 5-6 pods
Ginger – 1/2 inch piece
Green chillies – 2-3 (can be varied according to one’s spice level)
Cumin powder – 1/4 tsp (optional)
How to make Green Coriander (Dhaniya) Chutney:
- Roughly chop the onions, tomatoes, ginger, garlic and chillies. Transfer it to a grinder along with the coriander leaves. Add salt and cumin powder.
- Grind to a fine paste without adding water. Your green coriander chutney is ready. Serve it as an accompaniment with parathas, chaat, samosa or pakoras.
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