Cookbook | Ingredients | Recipes

Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.

Ingredients

• 1 bunch of coriander leaf (cilantro)
• 2 or so green chillies
• 1 tsp cumin seeds or ground cumin (optional)
• 1 small onion
• pinch of salt
• juice of ½ lemon or lime

Procedure

1. Wash the coriander.
2. Finely chop the onion, chillies, and coriander.
3. Add the salt, juice, and cumin.
4. Blend to a fine paste.

Variations

• Can also be made with mint leaves and is called mint chutney. Either variety is also called green chutney.
• The following can also be added:
  • grated coconut
  • garlic
  • ginger