Coriander Chutney, How to Make Coriander Chutney Recipe, Green Chutney
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. We can use this recipe for making of sandwich which is not only colorful but also healthy.
Sometimes we get fresh coriander leaves at a dead cheap price in the Indian market, then that is the best time to procure leaves and make this recipe. As this recipe 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.
If the quantity is more, 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 shelf life, if you like to have then add onions by making partition of the quantity you would like to use.
Ingredients for Coriander Chutney or Green 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:
- Pluck the coriander and mint leaves and clean them.
- Coriander Chutney 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 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 tsp.) sugar to get a different taste.