Best 5 Chatni Gashneez Coriander Chutney Recipes

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Steps:

• In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
• Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
• Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
• Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
• Store the cilantro chutney in a covered bowl or container in the refrigerator.
• Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

CILANTRO CHUTNEY (CORIANDER CHUTNEY)

Steps:

• Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove & discard mature stalks and keep the tender/ young ones. Roughly chop leaves & tender stalks.
• Peel the garlic and make sure they have not sprouted or begun to sprout.
• Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.

CHATNI GASHNEEZ (CORIANDER CHUTNEY)

Steps:

• Pack chopped coriander (leaves) firmly into cup to measure.
• Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
• Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.
• Add salt to taste, place ina bowl and chill until required.
• Serve with kababs.
• Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar.
• Gradually stir in lemon juice or vinegar and add salt to taste.

GROUND CILANTRO (CORIANDER) CHUTNEY

Steps:

• Seed and roughly chop the chillies.
• Crush the garlic with the salt.
• Place these and the remaining ingredients in a food processor or blender and work until smooth.
• Pack into a small dish, cover and chill until ready to use.

CORIANDER CHUTNEY

Steps:

• Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
• Adjust seasoning as per taste.
• This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
• ** servings is a rough guess,as it depends on what the chutney is used for.