Coriander Chutney (Green Chutney)

Perfect for Parties as an accompaniment to Appetizers / Main Course

Coriander Chutney (Green Chutney)

My Special Coriander Chutney (Green Chutney)

Perfect for Parties as an accompaniment to Appetizers / Main Course

I hereby declare that I make excellent chutneys. Am I sounding pompous to you? Well, please don’t judge me … this is one of the things I cook / make really well. So I guess, I can make that self-declaration right? Haha…

My chutneys, be it the South Indian coconut chutney or the coriander chutney has a huge fan following amongst friends & family. There is always a small box filled with chutney lying in the fridge at any given point in time. This chutney is a perfect dip for your starters or to be had along with your main course with a salad on the side. It is spicy (well, I love green chilies so I go overboard) & is so good that you won’t miss the creamy saucy spreads that markets sell these days. No added preservatives or any vinegar … this is just a pure blend of fresh ingredients.

This recipe is for keeps & next time you plan a party, please ensure you include this in big quantities. You will earn accolades, I guarantee. Check out the detailed recipe below.

PS – Did I tell you that the chilies used in the chutney are home grown!! Now that’s such a great feeling I tell u!! 

IMG_0572 Green chilli close up.jpg

Prep Time – 10 mins 

Ingredients –

  1. Coriander Leaves – 1.5 cups roughly chopped (Should include leaves & stems both)
  2. 1 small onion roughly chopped
  3. 2-3 cloves of garlic
  4. 6-7 green chillies roughly chopped
  5. 1 – 2 inch piece of ginger roughly chopped
  6. Water to grind the chutney as required.
  7. Salt as per taste (Not to be added while grinding)

Method

  1. In a mixer jar, add the roughly chopped coriander leaves along with the stems.
  2. Add the onion, garlic, chillies & ginger.
  3. Splash some water & grind it well.
  4. Don’t add too much water as we have added onions in the chutney mixture that does provide some moisture & thickness to the chutney.
  5. Once the chutney has ground well, transfer the same into a container (preferably glass or steel), add salt, mix it well & store it in the refrigerator.
  6. Stays good for almost a week.

Notes –

  • In case you wish to reduce the chillies, you may do so, it doesn’t really hamper the taste.
  • Perfect to slather on a piece of bread & load it with veggies, grill it & make a perfect sandwich.
  • Goes well with all Indian starters & main course options.

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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 19 Comments

  1. Oh this is the perfect recipe for dhaniya ki chutney…simple and staraight away a part of my soulful food favourite 😊😊😊

  2. Lovely chutney, going to try this today itself !

  3. Awesome Vidhya!!!! I love green chutney 😋😋And this looks soo vibrant 👌🏼👌🏼👏🏻👏🏻

    1. Thank you so much my dear… This is one of my favs too.

  4. oh what a lovely color , chutney looks incredible!!

  5. This is looking so delicious…so bright green..Loved it..Just feel like having a hot samosa with this !!

    1. Oh Anshu .. You are tempting me now with samosas !! ha ha .. Glad you liked it dear.

  6. Such a vibrant and pleasing colour Vidya 💚 my fav chutney too✌✌

  7. That look so tempting My favourite chutney & goes so well with fried snacks. But don’t know why sometimes it turns black in colour.

    1. Thanks dear. Mine does go dark green after a few days in fridge but never black in colour. I dont add salt while grinding. I guess that helps.

      1. Thanks I’ll try it.

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