Coriander Chutney

About this recipe

Coriander Chutney Recipe is a must-have in Indian Kitchen. Fresh, Tangy and mouthwatering restaurant style coriander chutney is a quick and few ingredient simple recipe to make. During the winters, frying Fritters is a norm in every Indian household. These fritters are lifeless without tangy coriander chutney as a side. Bhel Puri, Chaats or Dahi Bhalla, all of these Indian foods cannot be served on the plate of the foodie without fresh coriander leaves chutney. My life runs on this chutney but I always struggled to make it because after keeping it for 2-3 days the water would separate and the color of fresh green chutney used to become dark and lose its flavor. Until I got the secret to make restaurant- style coriander chutney and this time it has worked and today I will share the same secret with all of you.

Ingredients for Coriander Chutney

Coriander leaves 100 gram
Garlic pods 10 -12 peeled
Green Chilli 1
Haldiram Aloo Bhujiya (The Secret Ingredient)(Optional)
1/4 Raw Mango (25 Grams)
Salt to taste

How to cook Coriander Chutney

Take fresh coriander leaves and clean them nicely for atleast 2-3 times. The best way to clean it is to put the leaves in the deep vessel or bowl and pour water and pick up the leaves. Repeat this.
Try to pick only the leaves and don't take the stalk of the coriander. Add Garlic pods, green chilli and raw mango and blend it in the mixer-grinder.
Put 2-3 tablespoon of water. If you add water in one shot itself it might become thin and runny.
Once it forms the smooth paste, Add the secret ingredient Aloo Bhujiya and grind it again.
Add salt and give one more grind.
Keep it in a glass jar in the refrigerator and it can be used for around 10-15 days. Yes I keep it that long

Notes

• Tastes:  Spicy and Tangy |