Best 2 Fresh Coriander Chutney Recipes

Embark on a culinary journey to discover the vibrant and flavorful Fresh Coriander Chutney, a staple condiment in Indian cuisine with its roots in the vibrant streets of Mumbai. This versatile chutney, also known as 'hara dhania chutney,' captures the essence of freshness with its vibrant green hue, tantalizing aroma, and a symphony of flavors. Prepared using a blend of fresh coriander leaves, green chilies, ginger, and a hint of tangy tamarind, this chutney strikes a perfect balance between spicy, tangy, and herbaceous notes. Whether you're looking to elevate your everyday meals, add a pop of color to your snacks, or create a flavorful dipping sauce, this versatile recipe has got you covered. Dive into the diverse world of chutneys with our collection of recipes, ranging from the classic Fresh Coriander Chutney to its variations infused with coconut, mint, and even roasted bell peppers. Unleash your culinary creativity and transform your dishes into taste sensations with this versatile condiment.

Here are our top 2 tried and tested recipes!

CILANTRO CHUTNEY (CORIANDER CHUTNEY)

Cilantro Chutney (Coriander Chutney) image

Make this delicious and refreshing Indian cilantro chutney with pantry staples. Serve it as a side with your favorite snacks, sandwiches, wraps and even with parathas.

Provided by Swasthi

Categories Condiment

Time 5m

Number Of Ingredients 8

Ingredients

3 cups cilantro ((coriander leaves with tender stalks, 75 grams))
1 to 2 green chilies ((adjust to taste, deseed for low heat))
1½ teaspoon roasted cumin powder ((or 2 teaspoons roasted cumin seeds))
2 to 3 medium garlic cloves ((adjust to taste))
½ teaspoon salt ((or ¼ teaspoon salt & ⅛ teaspoon kala namak))
1 tablespoon lemon juice ((or chaat masala as required))
4 to 6 tablespoons cold water
3 tablespoons roasted peanuts ((or roasted chana dal or desicatted coconut))

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.

Nutrition Facts : Calories 37 kcal, Carbohydrate 2 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 249 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

FRESH CILANTRO CHUTNEY

Fresh Cilantro Chutney image

Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1/2 teaspoon whole cumin seeds
Kosher salt and freshly ground black pepper
3 cups cilantro, coarsely chopped
1/2 to 1 fresh hot green chile, such as bird's-eye, Indian long, or serrano, coarsely chopped
1 1/2 tablespoons fresh lemon juice
Freshly ground pepper

Steps:

In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

Tips:

Select the freshest coriander leaves available. This will ensure the best flavor and texture in your chutney.
Rinse the coriander leaves thoroughly before using them. This will remove any dirt or debris.
Chop the coriander leaves finely. This will help them blend more easily into the chutney.
Use a variety of chilies to add different levels of heat to your chutney. If you prefer a milder chutney, use milder chilies such as jalapeños or serranos. If you like it hot, use hotter chilies such as habaneros or cayenne peppers.
Add other ingredients to your chutney to taste. Common additions include ginger, garlic, lemon juice, and salt.
Store the chutney in a jar or container in the refrigerator for up to two weeks.

Conclusion:

Fresh coriander chutney is a versatile condiment that can be used to add flavor to a variety of dishes. It is especially popular in Indian cuisine, but it can also be used in Thai, Vietnamese, and other Asian cuisines. With its bright, citrusy flavor and spicy kick, fresh coriander chutney is sure to add a delicious touch to your next meal.