Don’t miss the long list of foods you can eat it with
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Most families have a tradition that is unique to them – from taking trips to eating at least one meal of the day together – and my family is no different. One of our traditions includes starting most holidays during monsoon with a plate full of piping hot, mom-made onion and spinach bhajiyas (pakoras or fritters) with coriander chutney. Over the years, my siblings, parents, and I have bonded over several such plates of yummy pakoras accompanied by coriander chutney. Nostalgia aside, it didn’t take us long to realise that this dish became our monsoon-favourite mainly because of the lip-smacking coriander chutney recipe that mom makes.
Admit it or not, the flavourful coriander chutney enhances the taste of the dishes it is eaten with. Not just that, the coriander chutney recipe is one of the most versatile dips from Indian cuisine. Of course, each state and region has its own version of the coriander chutney recipe. From sandwiches to dosa, chaat, and mathri cookies, Indian snacks are incomplete without coriander chutney. That said, here’s a step-by-step guide by Aditi Govitrikar to make a basic coriander chutney recipe at home.

Coriander Chutney Recipe
Ingredients:

1 green chilli
A bunch of fresh coriander leaves
½ cup of mint leaves
Salt to taste

Method:
1. To make the coriander chutney, beging by roughly cutting the green chillies in small pieces and add it to the blender.
2. Now, add some freshly chopped coriander leaves, mint leaves, and salt in the blender.
3. Govitrikar suggests you add some water to the ingredients of the coriander chutney recipe while blending. The water will help everything to blend properly.
4. Grind the ingredients into a fine paste and serve it with your favourite dish.
5. Store the extra chutney in the refrigerator for later use.

Govitrikar says this basic coriander chutney recipe is best enjoyed with a batch of nutritious
Palak and Beetroot Puris, which she makes with some basic Indian spices, grated beetroot, chopped spinach, ginger, salt, and whole wheat flour. 
This spicy coriander chutney recipe also goes well with khaman, different types of dhoklas, beetroot paratha, stuffed capsicum, Kakori kebabs and Kacchi dabeli. If you're looking for more snack recipes, head to the Living Foodz Recipes section for more variety. 

Now to a couple of coriander chutney recipe variations by Living Foodz chefs:

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Coriander chutney with pears
Paired with a plate full of piping hot pumpkin pakoras, this is made by adding chopped pears, lemon juice, oil, salt, and some water to a basic coriander chutney recipe.

(Also read: 9 Pumpkin Recipes You Should Add To Your Daily Menu Right Now )

Coriander chutney with spring onions
Chef Ranveer Brar serves this flavourful dip with his Spanish Frittata, a type of omelette. All you need to make this savoury dip are some spring onion greens, coriander, onions, ginger, cumin powder, lemon juice, black pepper, salt, oil, and water. What’s interesting about this coriander chutney recipe is the unique pungent flavour that comes from the onions.
These were the coriander chutney recipe variations shared by the experts at Living Foodz. In case you or someone you know has a unique version of the mouth-watering coriander chutney, share the recipe here

(Also read: This Shengdana Chutney is Packed with Flavour and Nutrition)

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