Coriander Chutney

Coriander chutney, commonly known as hari chutney is one of the most famous and basic Indian condiments. All across India, it is made in different ways, some of which you can find on my page as well. This chutney is perfect for anything – to dip poppadums in, or to spread over bread in a sandwich, or even with something like French fries. They can go well with anything and are sure to add a vibrant flavour to your dishes.

It is very common in most Indian households and restaurants, with the most basic variation being very simple to make. It is often used on top of chaats and is also perfect as a dipping sauce as it provides a great balance – adding and enhancing the flavour profile of a dish while simultaneously making sure it doesn’t overpower it. By adding subtleties such as peanuts, coconut, or even mint and garlic you can transform the chutney giving you a new unique flavour every time. This chutney is a must-have for your household on both a daily basis and with party snacks.

Some dishes that go well with coriander chutney – Beetroot Cutlets, Kalmi Vada, Coconut Sandwich, Tandoori Broccoli Steak and Paneer with Yoghurt Chutney.

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Step by step pictures of the recipe:

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HELPFUL TIPS AND TRICKS OF MAKING CORIANDER CHUTNEY:

• Remove the hard stalks of the coriander, the soft ones are good to use. Wash the coriander thoroughly in cold water as it does contain a lot of dirt.
• Make sure not to add too much water while grinding the chutney, as it will get too runny.
• Ensure you don’t over grind the chutney as it tends to become bitter.
• Coriander chutney tends to lose its vibrant colour, to retain the colour for a longer period make sure you add the salt and lemon juice just before serving.
• You can store the chutney in a closed container in a refrigerator for up to 5 days. Or you can freeze the chutney and it stays good for up to 2 months.

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Serves: 1 cup Prep Time: 10Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 2 cups coriander, roughly chopped
• 2 green chillies, roughly chopped
• 1" ginger, peeled 
• 1 Indian gooseberry (Amla) - optional
• 1 tsp cumin seeds
• 1.5 tbsps lemon juice
• 1/4 tsp black salt, optional
• 1/2 tsp chaat masala
• Salt to taste
• 2-3 tbsp of water

method

1. Wash the coriander and cut the stalks. Roughly chop the coriander.
2. In a blender put the coriander, green chillies, ginger, Amla, cumin seeds and chaat masala. Add 2-3 tbsp of water (add a tbsp at a time or else the chutney may become too runny) and blend to a smooth paste. Do not over blend as it will make the chutney a bit bitter and will also change the colour of the chutney.
3. Transfer to an air-tight container. Just before serving add the salt, black salt and lemon juice which will give the chutney a vibrant colour.

Did You Make This Recipe?

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