Plain Coriander Chutney (Dhania Chutney)
Chutney adds a different taste to the snacks that we have with it. There are a number of chutneys that is prepared in Indian Homes. The most common of them is Dhania Chutney (Coriander Chutney). There are different ways of preparing Dhania Chutney. I have already posted the recipe for Coriander Chutney prepared with tomatoes. Here we will prepare simple plain Coriander Chutney which is very easy and simple to prepare. It is prepared from Coriander leaves and Garlic Cloves. It can be served with Pakodas, Samosa, Kachori, Chaat, Tikki, Sandwich, Burgers, etc.
Servings 8 servings
Calories
Ingredients:
- 250 gm Chopped Coriander Leaves
- 1 tablespoon Peanuts
- 3 piece Chopped Green Chillies
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Chaat Masala
- 8-10 pieces Garlic Cloves
- 1 teaspoon Mustard Oil (Optional)
- Salt to Taste
Instructions:
- Take the coriander leaves and remove the thick stems from it.
- Wash the coriander leaves several times in water so that the dirt’s are separated and removed from it.
- Now dip the washed coriander leaves in water kept in a bowl. Leave it for few minutes. The leftover dirt’s will settle. When the dirt settles down, take out the leaves without disturbing the water and put it into the mixer grinder jar.
- Add the other ingredients like Peanuts, Garlic Cloves, Cumin seeds, Chilli, Chaat Masala, Mustard Oil and Salt in the mixer grinder jar. Add some water to it and grind it into a smooth paste.
- Coriander Chutney is ready to be served. Serve it with hot Pakodas to your guests
Notes:
- Water can be added if required depending upon the thickness of the mixture.
- Onion can be added to it to bring more taste to it. But remember that if you add onion, the chutney cannot be kept fresh for more days. To keep it fresh for longer time, skip the onion.
- Mustard Oil is optional and you can use it if you wish. In the above process I have used the mustard oil.
- Instead of using whole Jeera seeds, we can also use the roasted cumin powder. The powder is prepared by roasting the cumin seeds in tawa and then grinding it to make a smooth powder.
