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Coriander and Chilli Chutney
Chef Tripti
Fresh coriander and chilli chutney, also known as dhania ki chutney
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Afternoon Tea, barbecue, Breakfast, Dip, Main Course, Salad, Side Dish, Snack
Cuisine
Indian
Servings
435
grams
Equipment
Blender
Ingredients
1x
2x
3x
200
gms
Fresh coriander
36
gms
Fresh green rocket chillies
3-4
nos
Limes
Juice
Kala namak
to taste
1
teaspoon
Roasted cumin powder
200
ml
Water
Instructions
Wash and pat dry the coriander and the chillies.
Roughly chop the coriander leaves and stems and also the green chillies.
Add the coriander, chilli and water to a blender and blend till you have a fine puree.
Transfer the puree to ice trays and freeze.
When you are ready to use, simply defrost either the night before or a couple of hours before use.
Once defrosted, add lime juice, kala namak, and cumin powder and mix well. Adjust seasoning if required and serve.
For about 50 gms or two cubes of chutney puree, you will need about ¼ teaspoon of salt, a pinch of cumin powder and the juice of half a lime.
Give it a good mix and your chutney is ready.
Keyword
Chutney, Cooking hack, Coriander chutney, Dipping sauce, Green chilli, Sauces, simple
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