Coriander Chutney – Winter season means we can indulge a little. Have some fried food, pakode, chole bhature, and kebabs. And what better thing to accompany all these dishes than coriander chutney.
Coriander chutney can really add taste and flavor to any dish. you can have it with stuffed parathas, sandwiches, aloo poori, peas pulav almost anything.
And it is healthy too. Coriander is the most extensively used herb in Indian cooking. Its seeds, stalks, leaves all parts are used.
We all know about its digestive and antioxidant properties.
I add peanuts and amla to this chutney. Amla is full of vitamin C and antioxidants and gives this chutney the sour taste. peanuts help in keeping our body warm and good source of proteins.
How to make Coriander Chutney:
Preparation time: 5 minutes
1 ½ cup washed coriander leaves
1 large or 2 small amla/Indian gooseberry grated
1 tbsp green chili chopped
1 tsp ginger grated
1 tomato roughly chopped
Salt to taste
Note: I do not use red chili powder. If you want it spicy you can add as per your taste)
To make Coriander Chutney:
First of all put tomato pieces, ginger, green chili, peanuts and grated amla in your blender. Make a smooth paste. This helps in getting a smooth chutney.
Now add all the coriander leaves and puree. You might have to open the jar in between and mix it all.
Note: Always switch off the mixie and remove the jar from it before opening the lid.
Add salt according to your taste
you will get a thick smooth flavorful coriander/dhania chutney.
Store in a glass jar in the fridge. It can last up to one week in the fridge but the flavor is best on first 3-4 days.