Coriander chutney is a magical dip and is a very special dip used widely in Indian meals. It is versatile and can be used with a wide variety of fritters, dosas, sandwiches, rolls and chaats. This condiment is the heart of most of Indian chaat like the samosa, papdi chaat, bhel, dahi bhallas, Khaman sandwiches and a lot of sandwich items.
As the name suggests coriander chutney is particularly made with coriander and a few other binding agents like the dal and some spices. A lot of times this chutney is combined with coconut or peanuts. It is a little spicy mix of very few ingredients. This condiment adds value and great taste to a lot of dishes.
This dip is a multi purpose dip used in most of our dishes to enhance taste. The fresh green colour and the coriander smell stays fresh in the flavors too. The lemon and the cumin in it retains the fresh colour and act as the flavour enhancers.
Let’s check the recipe in detail.
Green coriander chutney/Dip
1/2 bunch clean and washed coriander
3/4 piece chopped fresh /frozen/desiccated coconut
3-4 tsp phutana Dal (fried split chana Dal)(roasted bengal gram)
2-5 green chillies
1/2 teaspoon cumin seeds
Salt as per taste
1/2 teasp sugar
Ginger 1 teaspoon(optional)
Garlic cloves 2-3 optional
1. In a grinder pot or a blender jar first add coconut pieces, chana dal, cashews and green chillies and blend it to coarse.
2. Then add coriander, ginger ,garlic, salt,sugar, cumin seeds and lemon juice and blend again to make it fine.
3. Now add about 4-5 tablespoon of water and blend the paste to a fine shot.
Notes for a perfect dip:
- Add water as per consistency required.
- Adjust the quantity of green chillies as per requirement of spice level.
- Usually sandwich and chaat requires a little flowy consistency as we can spread it on bread or pour it on Chaat easily.
- For regular eating it can be medium consistency.
- One can skip cashews, ginger or garlic as per taste choice.
- You can store this chutney/dip in a glass jar with a lid in the refrigerator for about a week or more.
- Lemon helps retain freshness in the colour.
- For frozen coconut keep the packet in warm water for a while before using. Then remove it ,break it and use it.
- For dried desiccated coconut soak it in warm water for 15 min before using. It might need more water while you blend. But check and use as required.
For mint coriander chutney:
To the same ingredients add about 4-5 tablespoon of fresh clean mint leaves while you blend.
- To help store the dip for longer add 1 tablespoon of rice vinegar and skip lemon to the dip and blend it well. This will help it to stay fresh and odourless longer.*
- You can even freeze it in cubes for longer periods. Each time you use it you can take a cube out and so on.
- Cashews help to bind the chutney well. But they are optional.
- Once the colour changes or if it turns too sour it is no longer safe to have it. Discard it. Sometimes it smells awful signalling to throw.
Do stop by to check other chutneys and dips on the blog.
- Tamarind date chutney
- Coconut chutney
- Kairichi Dal/ Ambe dal/ Chana dal with raw mango dip
- Kala Chana /Black Chickpea Hummus
- Mango Peach Dressing
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