Green Coriander Chutney Recipes

CORIANDER CHUTNEY

Steps:

• Add all the ingredients in a blender and grind until smooth. (Note: use water as needed to get the consistency you desire. I used approximately a little less than 1/4 cup)
• Do a taste test and add more lemon juice, salt, and sugar as needed to get the balance of flavors you are looking for.

GREEN CHUTNEY RECIPE

Steps:

• Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
• Rinse them well in lot of water a few times.
• I spray some vinegar and leave for about 10 minutes.
• Then rinse well. Drain them well in a colander.
• Add all the ingredients to a blender jar.
• Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
• Adjust salt, lemon juice and green chili to suit your taste.
• Store this green chutney in a clean dry airtight glass jar.
• Refrigerate and use whenever needed.
• Use dry spoons to serve it.
• This green chutney keeps good for about a week in refrigerator and 1 month in freezer.

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Steps:

• In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
• Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
• Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
• Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
• Store the cilantro chutney in a covered bowl or container in the refrigerator.
• Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

GREEN CORIANDER CHUTNEY

Steps:

• Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.

GREEN CORIANDER COCONUT CHUTNEY RECIPE

Steps:

• To begin making the Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies,salt and warm water in a mixer grinder until it is smooth.
• Open the lid of the grinder and add in the lemon juice from one lemon and blitz again.
• Transfer the Green Coriander And Coconut Chutney to a serving bowl.
• Now we will make the tempering.
• In a tadka pan heat oil. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns crisps and golden brown in colour.
• After the dal has turned golden brown in colour add the red chillies and curry leaves and roast for a few seconds till curry leaves turn crisp. Remove from heat and add the tempering to the Green Coriander Coconut Chutney.
• Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.

CORIANDER CHUTNEY RECIPE | GREEN SAUCE RECIPE

Steps:

• First, take some water and wash fresh Coriander leaves and few fresh Mint leaves with it.
• Now chop Green chillies into small pieces.
• Once done, now take Coriander leaves, Mint leaves, green chillies, peanuts, sesame seeds in a blender jar.
• Now add Black salt, Table salt, Red chillies powder, Cumin seeds to it.
• Blend it until chutney gets a smooth texture. Add some water if required.
• Now take chutney in a bowl and add lime juice to it. Mix it well with a spoon so that lime juice dissolves well.
• Your tasty Green Coriander chutney or Green Sauce is now ready to be served with Pakoras and Parathas.

GREEN CHUTNEY

Steps:

• Place all the ingredients in a food processor and blend until smooth. Use a small splash of water or two if needed at the beginning to make the blending easier.
• Serve immediately as part of an Indian meal.

GREEN CHUTNEY (CORIANDER AND MINT CHUTNEY) | HARI CHUTNEY

Steps:

• Place the coriander and mint leaves in the blender, making sure to remove the tough stems of the mint. Add the chilies, salt, lemon juice, cumin seeds, vinegar.
• Blend till a smooth paste is formed, adding water as required. Taste and adjust seasonings as required.
• Add water little by little as if you add too much, it will turn watery.
• Place the green chutney in a clean glass bottle / jar. It will keep in the fridge for around 1 - 2 weeks. Just make sure to use a fresh spoon when using it.

GREEN CORIANDER CHUTNEY

Steps:

• Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days).
• When ready to serve, mix with the salt, sugar and lemon juice.

GREEN CORIANDER CHUTNEY

Steps:

• Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
• Add the coriander and mint and pulse until they are blended.
• Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
• This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.