Tangy Coriander Chutney Recipe By Sonia Goyal
Coriander chutney is a kind of Indian sauce prepared with coriander or dhaniya. It is mainly served with paratha, kachori, pakoda, dahi vada and other Indian snacks.
Course
Side Course
Cuisine
Indian Cuisine
Servings
Prep Time
1
bowl
10
minutes
Cook Time
Passive Time
5
minutes
15
minutes
Servings
Prep Time
1
bowl
10
minutes
Cook Time
Passive Time
5
minutes
15
minutes
Ingredients
250
gm
Coriander Leaves
Fresh and Green
2
nos.
Onion
Medium sized
2
nos.
Tomato
Medium sized
1
nos.
Ginger
Lemon Sized
1
nos.
Green Chilli
Fresh
75
gm
Curd
1
tsp
Red Chilli Powder
1
nos.
Lemon
To Taste
Salt
Instructions
Video Instructions
Watch the following video of Sonia Goyal to learn how to prepare coriander chutney:
Step by Step Instructions
First of all, roughly chop coriander leaves, onion, tomato, ginger, garlic and green chilli.
Make thick paste with these ingredients by grinding in a grinder.
Now, add salt, red chilli powder and curd in this paste and again grind for 1 minute.
Take out this coriander chutney in a bowl.
Mix lemon juice in it.
Tangy coriander chutney is ready to serve with Paratha, Pakoda, Kachori and many other Indian snacks.
Recipe Notes
Note
:-
If your tomatoes are not very juicy or the curd is too thick, you may need to add little amount of water in chutney during grinding.
If you keep your coriander chutney in refrigerator, you can easily consume it for 1 week.
Author:
Sonia Goyal
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