Coriander 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 with 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 ziplock wrapper. 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 them add onions by making partition of the quantity you would like to use.

Ingredients: (1 cup=200 ml.)

Coriander leaves – 2 Large bunches

Chana dal – ¼ cup.

Moong dal – ¼ tbsp.

Mustard seeds – ¼ tbsp.

Green chilies – 4 no.

Dry red chilies – 2 no.

Garlic cloves – 18-20 no.

Cumin seeds – ¼ cup.

Coriander seeds – ¼ cup.

Salt – 1 ½ tbsp. (as per your taste)

Tamarind – ¼ cup

Oil – 3 ½ large spoons.

How to Make Coriander Chutney Recipe:

  • Take wide tawa and add two spoons of oil and heat it.

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  • Add chana dal and moong dal, fry them for a minute as it brings out aroma out of them.

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  • Add green chilies, garlic cloves, cumin seeds and coriander seeds.

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  • Mix all ingredients and fry further for a minute or two until they start giving aroma.
  • Clean coriander leaves and remove any foreign particles and put it in tawa.

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  • Place a lid over tawa and cook for a minute.

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  • Add salt, mix well and place lid again and cook for 2 minutes.

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Tip: Adding salt will make leaves gets cooked fast.

  • Add ¼ cup tamarind and cook further until coriander leaves are cooked.

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  • Cool this mixture, once cooled, add this mix to the blender and make a smooth paste.

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  • Add 1 spoon of oil, mustard seeds, cumin seeds, ¼ tbsp. Chana dal and dry red chilies.

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  • Once above ingredients are cooked, add curry leaves and add coriander leaves paste.

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  • Stir and cook for a while and off the flame.
  • Garnish Coriander chutney recipe with coriander leaves.
  • This recipe goes well with samosa or kachori.

Coriander Chutney Recipe Video: