Coriander Chutney

Coriander chutney and cucumber salad are two condiments, which are a part of Indian food. It can accompany fast food or main course. There are different names with which it is referred to. It is most commonly called green chutney, hari chutney, etc. However, do you wonder, what is chutney exactly? It is nothing, but a sauce. The most common ingredients, which make the chutney include coriander, chilies and lemon juice, the other ingredients will vary depending on the area the chutney comes from. We will now see how to make coriander sauce.

Coriander Chutney Recipes

Basic Recipe

Ingredients

• Cumin Seed ½ teaspoon
• Mustard Seed ½ teaspoon
• Coriander (large stems removed) 1 bunch
• Small Onion (chopped) ¼
• Grated Coconut ¼ cup
• Ginger (chopped) ½"
• Spicy Green Chili 2
• Lemon Juice 1 tablespoon
• Salt as per taste

Method

• Roast cumin and mustard seeds in a heavy bottom pan, till the spices are fragrant, however, you will have to make sure, you do not burn the seeds.
• The best way is to keep stirring the seeds constantly, so that they are well roasted and also so that they do not burn.
• Let the spices cool down a little. Then put them into a spice grinder and pulverize.
• In a blender, add coriander, mustard and cumin seeds, onion, coconut, ginger, green chili, lemon juice and salt and blend till smooth.
• Add a little water to make the chutney smooth and a little less thick in consistency.
• Store the green chutney in an air tight container in the refrigerator.

With Mint

Ingredients

• Fresh Mint 1 bunch
• Fresh Coriander 1 bunch
• Garlic 5 cloves
• Ginger 1" piece
• Green Chilies 2
• Sugar 1 teaspoon
• Salt ½ teaspoon
• Lime Juice 2 teaspoons

Method

• Cut off the roots from coriander and thick stalks from mint bunch and discard them.
• You will Now have about 1½ to 2 cups of both coriander and mint leaves.
• Peel garlic and ginger and also remove the stalk from chilies.
• In a blender, blend, mint leaves, coriander, garlic cloves, ginger, green chilies, sugar, salt and lime juice.
• You may have to add water to make a smooth paste.
• Chill the chutney and serve.

Without Coconut

Ingredients

• Fresh Coriander 1 bunch
• Garlic 1 clove
• Fresh Ginger Root (minced) 1 tablespoon
• Green Chili (minced) 1
• Peanuts 1 tablespoon
• Lemon Juice 2 tablespoons
• Salt to taste

Method

• Roast the peanuts in a heavy bottom pan over low heat.
• Remove from heat and let the peanuts cool down a little.
• In a blender add peanuts, coriander, garlic, minced ginger root, minced green chili, salt and lemon juice, till a smooth consistency paste is made.
• Add 1 to 2 teaspoons of water to the chutney, if the chutney becomes dry.

South Indian

Ingredients

• Coriander Leaves 1 cup
• Green Chilies 3 to 4
• Grated Coconut 4 tablespoons
• Onion (finely chopped) 2
• Tamarind lime sized
• Oil 5 teaspoons
• Black Gram 1 teaspoon
• Mustard Seeds 1 teaspoon
• Curry Leaves 1 sprig

Method

• Heat oil in a heavy bottom pan and add onions and green chilies to it.
• Fry onion till it is translucent.
• Add grated coconut to the onion and stir continuously.
• When the color of coconut changes add coriander leaves and fry a little.
• Remove from heat and add salt to the mixture.
• Allow the mixture to cool for some time.
• In a blender, blend the mixture a little coarse. You can add a little water, if required, while grinding.
• In a small wok, heat oil and add mustard seeds, black gram and curry leaves and fry till fragrant.
• Remove from heat and temper the coconut mixture with oil mixture.

If you do not have lime, you can still make the chutney using unflavored yogurt as well. The other variation is to make the chutney with raw tomatoes. This chutney goes well with sandwiches, burgers, seafood, vegetarian as well as non vegetarian barbecue, etc. It can also be served with tempered rice. You can skip green chilies, if you do not want to make the chutney spicy.