Coriander chutney is a vibrant and zesty condiment that forms an essential part of Indian cuisine. It is made by blending fresh coriander leaves with salt, ginger, green chilies, and sometimes grated coconut. It is incredibly versatile and pairs well with a variety of dishes, from samosas and pakoras to grilled meats and sandwiches.
I have made this chutney with kiwi fruit, which adds a sweet tanginess to the taste.
I often use this chutney to make a hariyali or green tofu stir-fry, or simply top it on roasted veggies, and it tastes yum as a spread on hot toasted bagels with cream cheese.
Serves 4-6. Prep time 10 minutes
Ingredients:
- 1 bunch fresh coriander leaves
- 1-2 green chilies, chopped.
- 2 cloves of garlic
- 1 kiwi, peeled and chopped
- 2 tbsp lemon juice
- 1/2 tsp roasted cumin powder
- 1/2 tsp sugar
- Salt to taste
- 2-3 tablespoons water (adjust as needed for desired consistency)
Method
- In a blender or food processor, combine the coriander leaves with stems, green chilies, kiwi and garlic. Add 2-3 tablespoons of water to help with blending. Blend until you achieve a smooth, thick paste. You can adjust the consistency by adding more water if needed.
- Add lemon juice, cumin powder, sugar, and salt. Mix well and salt.
- Taste and adjust seasoning.
- This chutney can be stored for a week in the fridge stored in an airtight container.