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
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
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.