Coriander Chutney, How to Make Coriander Chutney, Green Chutney Recipe
Coriander Chutney or Green Chutney is one of the simplest and low ingredient consuming Chutney Recipes. This recipe can also be treated as multi purpose low-calorie recipe as it is normally added in the preparation of liquid of Bhel Puri or can be consumed for munching of samosa, kachori or any starters.
Sometimes we get fresh coriander leaves at the dead cheap price in the Indian market, that is the best time to procure leaves and make this recipe, as Green Chutney can be stored for long period.
I have read an article where they said that once the recipe is done, it can be stored for a week in a refrigerator.
While making this recipe, if you make in large quantity, you can freeze it in ice cube container and then store in a zip lock wrappers.
Freezing should be done immediately after making this recipe. Whenever there is the requirement you can de-freeze and use them. You can season and use the recipe.
In our recipe, I have not used onions to increase recipes shelf life, if you like to add onions then divide little partition of your required quantity you would like to use. We can use Green Chutney for making of sandwich which is not only colorful but also healthy.
Ingredients for Coriander Chutney:
Green coriander leaves – 1 cup
Mint leaves – ¼ cup
Ginger – 1/4 inch
Green chilies – 2no.
Lemon juice – 2 tbsp.
Salt to taste
How to Make Coriander Chutney Recipe:
- Pluck the coriander and mint leaves and clean them.
- Green Chutney Recipe tastes good if the Leafs are fresh, you can add even its stem if you feel they are tender
- Add leaves, green chilies and ginger to the mixer.
- Grind all the above ingredients to a smooth paste, if you feel the paste is thick you can even add a little water to dilute.
- At last, add 2 tablespoons of lemon juice and salt as per your taste and mix well.
- It goes well with samosa or kachori
Tip: You can substitute black salt with ordinary salt, little (1/4 tbsp.) sugar to get the different taste.