Chutney is a very versatile dip I use it widely in many recipes which you can find here and some are listed below. This is my way of making a delicious coriander chutney.
INGREDIENTS :
Coriander - 1 bunch
Mint ( optional )
daliya - 2 tablespoon
ginger - 1 inch
garlic - 4/5 cloves
green chilli - 1
water as required
yogurt ( optional for a vegan friendly recipe )
lemon juice - 1 lemon
salt
GADGET :
mixer / fine grinder
PROCEDURE : ASSEMBLE - CHOP - GRIND - SERVE
Step 1 : Assemble all the ingredients of the recipe together.
Step 2 : Chop coriander leaves roughly and other ingredients too into proportionate pieces for an easy quick grind.
Step 3 : Grind all the ingredients together.
I like to grind all the coarse ingredients first and then put the coriander and the lemon juice in the very end. Add yogurt ( optional ) OR water as required.
Step 4 : Coriander / Cilantro chutney is ready. Do give it a taste test to check for salt n lemon juice and if required do adjust according to your taste. Take it out in a bowl and serve it alongside the dish you want to serve.
STORAGE AND FREEZING :
- This chutney can be stored in a clean dry container in the refrigerator for 3-4 days.
- It can also be stored in the freezer section for months.
- I personally make it fresh often. If making a batch and storing it in freezer I like to store it in small individual batch containers. It can be used as required and defrosted accordingly.
This coriander chutney tastes best
with listed recipes :
- Assorted Bhajiya's
- Collard greens patra
- Dal Vada
- Instant Methi na Pudla
- Sabudana Patties
- Gobi ke Parathe
- Methi na Pudla
- Assorted Bhajiya's
- Collard greens patra
- Dal Vada
- Instant Methi na Pudla
- Sabudana Patties
- Gobi ke Parathe
- Methi na Pudla
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