Coriander/Cilantro chutney is one of the most famous Indian dip that you shall find in any Indian restaurant across the globe. Growing up, we always had coriander chutney in our refrigerator 365 days. It is a very simple yet extremely flavorful that goes well with most Indian street food.
In which dishes can I use Coriander chutney?
Coriander Chutney is most commonly served as a dip with most deep-fried Indian appetizers. You also use it in Bombay style Sandwich. Coriander chutney plays an integral part of all chaat dishes like Sev Puri, Bhel- Puri, Radga Pattice, Dahi Puri, Chole-Samosa etc.
How to retain the bright green color of the Chutney?
The moment you add the coriander leaves to the blender, immediately add the lime juice to retain its color. I also use the tender stems of the coriander in the chutney which not only help enhance the color but also adds to the flavor. Furthermore, only add water little at a time as required. If you add lot of water, the chutney will become too watery and also become lighter in color.
What is the binding agent in Coriander Chutney?
Peanuts is popularly used in coriander chutney for binding and ensuring that the chutney is not too watery. However, personally I am not a fan of it. I use this secret ingredient instead that my mom taught me. Its SEV (which is basically a crunchy snack noodle made from chickpea flour). You will find it in any Indian grocery store. Sev not only does an excellent job of binding but also adds a nice flavor to the chutney. Some people also use shredded coconut instead of peanuts depending on what they are using the chutney for.
How to store Coriander Chutney?
You may store the chutney in an airtight container in the refrigerator. I would suggest using it up within a weeks’ time.
Which Appliance do you need to make the chutney?
In olden days chutney used to be made on a stone grinder. I believe the taste you acquire from using the traditional stone grinder is exceptional and is simple incomparable with the modern-day electric grinder. However, we also have to change with times and use what is more convenient. For this chutney I have used Magic Bullet blender-mixture. (Affiliate link)
Coriander / Cilantro Chutney
Ingredients
- 1 & 1/2 cup fresh cilantro/coriander (tightly packed)
- 2 Garlic cloves (peeled)
- 1 inch Ginger
- 1 Green Thai Chili
- Salt (as per preference)
- 1 tsp Sugar
- 1 tbsp Lime juice
- ½ cup Sev (chickpea snacking noodles) (or Roasted Peanuts)
- 1/4 cup Water (or as required)
Instructions
- Add 2 garlic cloves, 1 inch ginger, 1 green Thai chili, salt, 1 tsp sugar and ½ cup Sev in a blender and grind it.
- Then add 1 and ½ cup coriander leaves, 1 tbsp lime juice, and water (as required) to the blender and grind again until you get a smooth consistency.
- Taste check for the seasoning.