One chutney, many avatars and completely indispensable!

A plate full of piping hot, home-made yummy pakoras will forever be incomplete without a worthy accompaniment. For most Indians it is a striking green coriander chutney. Admit it or not, the flavourful coriander chutney enhances the taste of any dish that is served with it. 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. Here is Aditi Govitrikar’s step-by-step guide 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, begin by roughly chopping 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 that this 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. 

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This spicy coriander chutney recipe also goes well with khaman, different types of dhoklas, beetroot paratha, stuffed capsicumKakori kebabs and Kacchi dabeli. If you're looking for more snack recipes, head to the Living Foodz Recipes section for more variety. 

(Also read: 6 Mouth-watering Chutneys to go with your Dhokla )

Chutneys Galore
If you want to add more vibrancy to your condiments plate, apart from the omnipresent coriander chutney add the following chutneys to your repertoire:

Methi ki Launji
Chef Ajay Chopra rediscovers the almost lost recipe of sprouted methi chutney, which is a mainstay on a Rajasthani thali.
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For step-by-step recipe,
click here.

Tomato Garlic Chutney Recipe
We would be very surprised if you didn’t salivate looking at this
glorious red-hued chutney. It gets its tang from the tomatoes, sweetness from raisins and savouriness from the garlic.

Garlic Chutney Recipe
A simple recipe but extremely delicious will become your household go-to chutney.
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For step-by-step recipe,
click here.

Mango Chutney Recipe
Summer in India is incomplete without mangoes. While you gorge on the sunshine bright fruit in the summer, use raw mangoes to make this chutney to remind you of the summer sun.

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Ginger Chutney Recipe
The warmth and intensity of ginger is balanced with jaggery and tamarind in this
chutney making it the perfect combination of sweet, spicy and tangy. It serves as the perfect accompaniment to South Indian dishes like idlis or dosas.

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Chana Dal Chutney Recipe
A quintessential chutney that is a must-have with the wafer thin and crispy dosa.
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For step-by-step recipe,
click here.

Onion Chutney Recipe
One ingredient that you will always have in your kitchen—onions. This savoury chutney is a great way to finish of those last few onions that always end up at the end.

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Dry Pomegranate Chutney Recipe
A chutney recipe doesn’t get simpler than this! Throw in dry pomegranate with mint, onions and other ingredients into a blender and blitz it till it is all combined.

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Carrot Chutney Recipe
Having trouble getting your kids eat carrot? Give them a dose of beta carotene with this simple and delicious
carrot chutney.

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Date Chutney Recipe
Give the meethi imli chutney a break and try this date chutney with your chaat.
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For step-by-step recipe,
click here.

Tried and Tested
It’s a matter of pride for us that a lot of our recipes are hand-me-downs (the best kind when it comes to food) from our mothers and grandmothers. Here’s a three chutney recipes designed for the late-starter.

Like we mentioned earlier, there are variations of coriander chutney across the country. But at the same time there are unique region specific chutneys made with locally available ingredients that are sure to be a revelation. Here are a few:

Peanut or Shengdana Chutney Recipe 
This peanut chutney is ubiquitous across the state of Maharashtra. Whether it is a vada pav or varan bhaat, this peanut chutney ties your food together seamlessly.

Gunpowder or Molaga Podi Recipe
There is a reason why this chutney is called Gunpowder— a heady blend of lentils, sesame, red chillies, coriander and asafoetida (hing) and sometimes dry tamarind powder or rock salt will blow your mind.

Bengali Tomato-er Chaatni (Chutney) Recipe
Known for their sweet tooth, it is no surprise that Bengali chutneys also have a sweeter side to them. Take this tomato-date-aam papad chutney, which is often the piece de resistance of a meal.

Thakkali Thogayal or Chettinad Tomato Sauce Recipe
On the opposite of the taste spectrum is this south Indian tomato chutney. Originating in Chettinad, Tamil Nadu this tomato chutney will become your favourite chutney with idli.


Image: Shutterstock.com


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