Green Chutney Recipe | Coriander Chutney | How to Make Green Coriander Chutney
Updated: Jan 29
This is a recipe that you can enjoy anytime! I love it with all my Indian dishes, with roasted or barbecued dishes and even with spaghetti! It just takes those dishes to a new level! So without any further delay, here is my go-to chutney recipe! (Credit goes to my aunt in Winnipeg for this delicious recipe!)
Simple and delicious! Enjoy!!
Coriander Chutney Recipe Cooking Time 5 Minutes (Approx)
Let it sit for 30-60 minutes
100g Washed, Dried, Coarsely Chopped Fresh Coriander
3 Tbspn Lemon Juice (Bottled or Fresh)
3 Green Chilis
3 Garlic Cloves
1/2 tspn Salt
3/4 tspn Ground Cumin
1/4 tspn Sugar
1 Tbspn Yoghurt or Sour Cream (Optional) (can use vegan)
Prepare the coriander by washing and drying it. Then coarsely chop it including the stems.
In a blender, crush the garlic cloves. This is to prevent finding a whole clump of garlic in the chutney.
Add the lemon juice, green chilis and a handful of coriander. Blend.
Continue adding the coriander in handfuls and blend. You don't want to blend it all in one batch as it's tricky to get everything blended in one shot!
With the last batch of coriander leaves, add the salt, ground cumin & sugar. You can add the yoghurt or sour cream a this point too if you are using it.
I recommend adding the yoghurt or sour cream as it helps the chutney retain a nice colour and gives it a good texture too.
Remove the chutney into a bowl (or bottle to keep in the fridge).
This chutney keeps for a few weeks in the fridge and is great to have on hand. You can freeze it too!
Enjoy! UK UK USA
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