Cilantro Chutney

Cilantro Chutney

My daughter`s mother in low gave me bunch of Cilantro which she grown on her home garden so I got excited to add some of my home grown Green Garlic, Curry Leaves, Chilli’s and Mint to make cilantro Chutney which is the perfect accompaniment to Indian meals!

If you love Indian food, then you must have come across the green cilantro chutney. Indian meals especially snacks and appetizers are often incomplete without a side of this chutney.

Chutneys and pickles are an integral part of Indian food. In my home, there was always some sort of chutney on the table for our lunch and dinner.

The thing about this chutney is that it is so versatile. Coriander chutney also known as Dhania chutney is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy cilantro chutney pairs perfectly as a dipping sauce or any snack like veg sandwiches, Paratha, samosas, patties, pakoras, burgers, fries and more.

You do not need sugar, ginger, coconut, peanuts, ground cumin, yogurt or any difficult to get ingredients to make this recipe. You do not even need curry leaves or mint leaves.

Back home my Dad use to made on sill-batta. Do you guys know what that is? It’s kind of a grinding stone which was traditionally used to grind masalas and chutneys in India. Trust me, the chutney made in a blender can never match to that chutney. It’s like any chutney tastes 10 times better when hand grinded with that stone. Obviously, I made this cilantro chutney in my blender because I don’t have a sill batta with me here.

Here are my favorite recipes with which I enjoy the cilantro chutney:

Ingredients:

2 small bunches cilantro 50-60 grams each, only hard stems remove

1-2 green chili or to test

5-6 stem of Curry leaves or to test

5-6 stem of Mint or to test

2 teaspoon salt or to test

2 teaspoon lemon juice or to test

Method

Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.

To a blender add the cilantro leaves, green chili, curry leaves, mint, leamon juice, and salt. (Optional: sugar, ginger, coconut, peanuts, ground cumin powder, yogurt, chaat masala, black pepper).

Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker.

Add 1 teaspoon at a time and then go from there.

Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

Tips:

How to Thicken The Chutney:

However if your chutney turns out runny with or without addition of yogurt, here’s what you can do to thicken it- add thick sev to it!

Start by adding 1 teaspoon of thick sev at a time, blend and then add more only if needed.

Serving Suggestions

This chutney is amazing on sandwiches, rolls, wraps. And you can eat it with paratha, naan, tikki, samosa, pakoras, the list is really too long.

Basically, it tastes great with anything & everything!

Note:

Feel free to add more yogurt as per your taste. More yogurt = less spicy chutney.

Add more green chilies for a spicier chutney.

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