Thu 21 May 2009
Coriander, aka Cilantro and Dhaniya is a very commonly used garnish in South Asian Cooking. It is only natural to then go a step further and also use it to make Coriander Chutney. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla amongst many others.
Prep time: 10 min
Ingredients:
Cilantro/Dhaniya/Coriander – big bunch
Jalapeno – 5-6 or to taste
Bell Pepper – 1
Chat Masala – 1/2 tsp
Roasted Cumin Powder – 1 tsp
Lime/Lemon Juice – 1.5 tsp or to taste
Ginger – 1″ pc
Salt – to taste
Oil – 1 tsp
Method:
1. Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
2. Keep pushing down the chutney to help with the grinding process.
3. Add the Oil right at the end for a fnal whirl to preserve the green color.
4. Store in the refrigerator or freeze till ready to consume.
| Visit our Kitchen Store! |
Last 10 posts in Pickles & Chutneys
- Mango Pickle (Mangai Thokku) - South Indian Style - May 21st, 2010
- Garlic Chutney (Dry) - December 7th, 2009
- Tomato & Onion Chutney - September 21st, 2009
- Chinese Chili Sauce - June 21st, 2009
- Tindora Pickle - April 16th, 2009
- Coconut Chutney - November 26th, 2008
- Karela (Bitter Gourd) Chutney - August 7th, 2008
- C - Chutney - May 22nd, 2008
- Fresh Mango Pickle - December 6th, 2007
- Charu's Badam Chutney ( Almond Chutney) - November 30th, 2007
Like our Aprons? Buy one for yourself!
|
|
Translate this page:
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
33 Responses to “Coriander (Dhaniya) Chutney”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
May 21st, 2009 at 9:18 am
Hi Girls,
Great Recipe! Slight variation from how we make it in India (Mumbai to be precise), what we do is dry roast ground nuts and add it instead of the bell pepper and green chillies instead of jalapenos for that additional kick that you mentioned, an onion and two pods of garlic adds a wonderful flavour. I am going try your recipe today, it seems much more faster than the Mumbai version and great tip about the oil and the ice cubes!!!
Great Going!!!
Shweta
[Reply]
Pinal Reply:
May 21st, 2009 at 1:15 pm
Just to piggy back of what Shweta said, we also add nuts, peanuts to be exact. You can add them whole in the blender or crush them a bit first then add to the blender with other ingredients. We also add 1-2 cloves of garlic. It adds great substance to the chutney.
Great tip about the oil, I always wondered what I could do to prevent the discoloring. I will try it next time I make it.
[Reply]
Pinal Reply:
May 22nd, 2009 at 1:44 pm
By the way, the ice cube method can also be used with Pani of Pani Puri. If you make a lot, pour the remaining in an ice tray, once they’re frozen, remove from tray and put them in a ziploc bag. When you need to use them, take out as many cubes as you need and let it defrost. Great time saver.
[Reply]
May 21st, 2009 at 3:17 pm
Wonderful idea!!!
My version is a small onion,g. chillies,salt,red chilly,a spoon of sugar and of course dhania.
[Reply]
anuja Reply:
May 21st, 2009 at 8:41 pm
Amazing how many different recipes there are and they all sound wonderful. Will have to try them all:)
[Reply]
Rimmi Reply:
March 19th, 2010 at 6:35 am
I make mine almost the same
Garlic, green chillies, salt, some lime juice, some sugar and roughly chopped dhania.
[Reply]
May 21st, 2009 at 11:50 pm
lovely variation and ice cubes method!! is good, infact excellent. thanks, wonderful.
rupa
[Reply]
May 21st, 2009 at 11:53 pm
Hi Anuja and Hetal,
Can you use a food processor instead of a mixer or will it not work as well?
[Reply]
hetal Reply:
May 22nd, 2009 at 2:30 pm
Hi Judy,
A food processor will not give you the right texture. It does not grind as finely as a blender.
[Reply]
Satya Reply:
May 22nd, 2009 at 7:08 pm
U can use a blender
[Reply]
May 22nd, 2009 at 6:30 pm
My kids friends who are allergic to peanuts can now eat chutney sandwich made this way…
Thanks ladies for this recipe!
No allergens!
[Reply]
May 22nd, 2009 at 7:09 pm
Thanks Hetal and Anuja for this recipe… This is a great recipe for people who are allergic to peanuts or any nuts!
[Reply]
June 5th, 2009 at 2:51 pm
Hi hetal and anuja
i made this chutney yesterday came out very nice but added few extra chillies and now it is very spicy,what can i do now?
i made it in large quantity also..i dnt want to throw it away.help me.
[Reply]
anuja Reply:
June 9th, 2009 at 1:25 am
Couple of suggestions:
-grind some more Cilantro and add it in.
- make another batch without any chillies and mix the 2.
[Reply]
June 17th, 2009 at 7:13 am
yummmmmmmmmmmmmy chutney……gr8…..
gud luck…keep posting yummy n healthy recipes
cheers
[Reply]
July 1st, 2009 at 12:27 am
I am not able to blend the mixture into a paste. I have Hamilton Beach’s 10 speed blender. Even after pushing the mixture down every while and grinding, I end up with very coarse paste with large chunks remaining. Could you please suggest a better option.Thanks
[Reply]
October 5th, 2009 at 9:56 pm
[...] dhaniya chutney. very simple-and look ! there’s a need for chaat masala let me just get my fresh aromatic jar full. oh yeah… [...]
November 3rd, 2009 at 3:38 pm
[...] 1. Place 1 to 2 patties in a flat bowl or dish. 2. Pour Ragda over patties. 3. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro. 4. Serve immediately. Serves 8 [...]
November 5th, 2009 at 2:42 pm
hello hetal and anuja,
nice recipe! im dying to make some for myself….
My blender is not grinding well these days:-(. got to replace it ,i guess. is there any other way to make chutneys? like mortar and pestle:-) etc
hope my question does not sound silly!!!
thanks.
[Reply]
hetal Reply:
November 5th, 2009 at 8:45 pm
Hi Karunya,
No question is ever silly. Technically, years ago, people did use mortal and pestle to make chutneys so it is definitely possible. The texture of course will not be the super smooth one we’re used to with a blender. Even the type of mortar you use will affect the outcome. Some stone ones that have a rough surface work the best. Your other option would be a food processor if you have it. Again, the texture will not be smooth as a blender.
[Reply]
KR Reply:
November 5th, 2009 at 9:11 pm
thank you for that reply.
I shall try using my food processor:- or the pestle and mortar set
[Reply]
November 14th, 2009 at 1:39 am
Another Variation with this chutney:
Add 2 table spoon of Yogurt and again blend it. This is very good with the different stuffed parathas.
[Reply]
December 18th, 2009 at 4:45 pm
[...] dinner rolls, hamburger buns or pav. 2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side. 3. Lighty flatten one Batata Vada and place on the bun. 4. Top with Garlic [...]
January 30th, 2010 at 2:58 am
I have a hell of a problem making small quantities of chutney. It seems to take forever. I noticed in your video that you push the food stuff down the sides of the blender. I have to do this constantly and still do not get a fine paste.
[Reply]
March 22nd, 2010 at 3:28 pm
I usually make chutney with two bunches of dhania. I cut the leafy part for chutney. Instead of wasting the stems, trim the ends, grind it in the blender and pour into an ice cube tray. Use the cubes either in dals, or any gravies to give a nice flavor.
[Reply]
April 9th, 2010 at 4:04 pm
Hi. Another silly ?. Bell pepper is really expensive these days, can this chutney be made without green bell pepper.
Also, if adding peanuts and/or garlic, does the chutney stay fresh after freezing.
I got carried away and bought lots of cilantro (5/$1), so I am finally going to try this recipe and freeze the chutney. BTW, great tip about using oil. thnks!
[Reply]
anuja Reply:
April 9th, 2010 at 7:24 pm
Hi Rupal,
The bell pepper is there for the bulk and to give the chutney some texture and body. You can leave it out or use extra jalapenos (if they are not too spicy). The other option is to use a very sour peeled green apple (Granny Smith apples are very sour)
[Reply]
April 19th, 2010 at 1:48 pm
Hi,
I want to try this out but my blender is not an Indian one. It takes a long time to grind chutneys. Can I first boil the cilantro leaves for 3-4 mins on a gas top or a microwave and then grind it? My blender grinds only processed foods. I dont have a food processor either
[Reply]
anuja Reply:
April 21st, 2010 at 4:02 am
Hi There,
Cooking the cilantro will ruin the fresh flavor that is so beautiful in this recipe. There are a lot of blenders that are good and yet fairly inexpensive – it will be a good and worthwhile investment and make you life a lot easier.
[Reply]
June 6th, 2010 at 8:59 pm
I tried this chutney. The bell peppers give a great variation in taste.But,one problem is my chutney is tasting a little bitter. What could be the reason,any idea?
[Reply]
anuja Reply:
June 6th, 2010 at 10:57 pm
Hi KR,
The only thing we can think of is the Bell Pepper. Sometimes the white part of the pepper is bitter and contributes to a funny taste…we make this chutney all the time and have never had this problem
Hope you are able to salvage it…
[Reply]
KR Reply:
June 7th, 2010 at 1:17 am
I have made this chutney 2-3 times and once without the bell pepper too. Still I have this problem.
Just to let you know, this problem persists irrespective of the recipe that I follow to make it. I am guessing that it has something to do with the cilantro.
[Reply]
anuja Reply:
June 7th, 2010 at 4:42 pm
Hi KR,
Interesting….cilantro??? Never heard of it being bitter…sorry, don’t know what to say