Coriander Chutney

Chutneys give the innovative chef wide scope for play. Blend together myriad ingredients, vary proportions, add this and that…with caution and creativity, you come up with a delicious accompaniment for your meal.

My grandmother used a mortar and pestle to make chutney, grinding coriander and mint and more to lip-smacking paste. We have the electric blender now which reduces the hard work to a couple of seconds. But truth be told, the electric blender does not replicate the mortar and pestle texture. If you have the manual tools and some time to spare, try grinding the chutney by hand. The difference shows. The workout for your arms is an added bonus.

This green chutney can be used as dip for Indian snacks like pakodis, as sandwich spread, as topping over dahi vadas or chaat, or as an accompaniment with any Indian meal.

You Need:

• Coriander leaves – 1 bunch, or 1 packed cup when plucked
• Ginger – 1 inch piece
• Green chilies – 2 or 3 (adjust to your taste)
• Salt – to taste
• Lemon juice – 1 tablespoon

How To Make Coriander Chutney:

Wash the coriander well, remove the thick stems. Tear the coriander leaves up and put them in the grinder.

Peel, wash, chop the ginger. Destem and chop the green chilies. Put the chopped ginger and green chilies in the grinder.

Grind the coriander leaves, ginger and green chilies to paste. Then add salt and lemon juice, and give the grinder one final spin.

Coriander chutney is ready.

Keep the chutney refrigerated and for best taste, consume within two days of making.

Notes:

For fresh chutneys, use the freshest ingredients. Avoid using coriander and ginger that’s been sitting in the fridge for a while.

Check out other fresh chutney recipes…

…or if relishes with cooked ingredients are more your style, try:

The old 2011 pic with this post: