Coriander Chutney Recipe : Scrumptious Cilantro Dip!

8 years ago

The Coriander Chutney Recipe is one solution for various food varieties which calls for spicy yet tangy with subtle sweet dip. It is not too spicy, neither too tangy and has a mild sweetness. This irresistible Indian dip is made from fresh coriander and mint leaves. The subtle taste of this dip can have versatile variation and is preferred by people of all age group. This tasty, tangy and delicious coriander dip is worth to cuddle your food with. Apart from being easy, simple, and quick the best part is it can be made and eaten at any time, on any day and during any season.

Coriander Chutney

  • Author:
  • Recipe Category: Dips and Chutneys
  • Cuisine: Indian

Description: The Coriander Chutney Recipe is an easy dip to make at home for Indian snacks. It only needs fresh corianders with some condiments. Make and Enjoy!

Coriander Chutney Recipe

Coriander Chutney Recipe Ingredients:

  • Fresh Coriander Leaves – ½ cup
  • Ground Nuts – 1 tbsp.
  • Mint Leaves – 2 tbsp.
  • Onions – ½ cup
  • Green Chilies – 1 green chili
  • Ginger – ¼ cup (1/2 inch)
  • Garlic Cloves – ¼ tsp.
  • Grated Coconut – 3 tbsp.
  • Lime Juice – 1 tbsp.
  • Olive Oil – 1 tsp.
  • Cumin Powder – ¼ tsp.
  • Black Pepper Powder – ½ tsp.
  • Tamarind Paste – ¼ tsp.
  • Water – 2 tbsp.
  • Sugar – 1 tsp.
  • Rock Salt – ¼ tsp.

Note: Coriander leaves are also called as Cilantro leaves or Dhania Patta. You can use dry mango powder as well. For more flavors try adding peanuts. You can use Disano Olive Oil.

Coriander Chutney Recipe Steps:

Pre-Preparation:

  • Rinse, Wash and Chop Coriander Leaves.
  • Finely chop the ginger and the garlic cloves.
  • Deseed the chilies and slice chop.

Note: You can also grate the garlic.

Preparation:

  • In the blender or the grinder, add the chopped coriander leaves. (Buy a Blender Online)
  • Also add few mint leaves with the chopped ginger, garlic, ground nuts, grated coconut, and green chilies.
  • Squeeze in the lemon or add the lime juice.
  • Drizzle few drops of olive oil into the blender.
  • Sprinkle the cumin spice powder with a pinch of salt and black pepper powder.
  • Mash and mix them with each other with a backend of spoon or fork.
  • Heat oil in a saucepan and Saute the onions till they become golden brown.
  • Add tamarind paste and garlic cloves to cook.
  • When it’s cooled turn off the flame and transfer to the blender.
  • Pour in some water in the blender and blend the ingredients till they become the smooth mixture.
  • Check the seasoning. Add sugar if required and blend again.
  • The final mixture has to be a smooth puree.
  • Keep in refrigerator for chilling.

And your tasty coriander chutney is ready to be savored.

Note: Adding sugar is optional. You may also serve the chutney immediately.

Additional Information:

  • Calories: 30 calories
  • Total Time: PT10M
  • Serves: 2
  • Date Published:

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The Coriander Chutney has a gorgeous green color glaze in its texture. The splendid flavored chutney is smooth, silky and shiny with no thickness or lumps in its puree. The seasoning of fried mustard seeds and the black gram over the top layer makes it even more scrumptious. Lime adds the tangy flavor which contrasts with the minced zest. Garlic with ginger raises some strong aroma whereas grated coconut adds minor creamy touch to the chutney.

The coriander or cilantro dip is easy to make at home with few handful of ingredients. Every ingredient has its own quality which they add to the dip. Pluck the fresh coriander leaves and mint leaves, grabs some ginger, garlic, and groundnut, accumulate green chilies and onions, collect condiments like cumin powder and black pepper powder, and with few droplets of oil and half lemon, you can start cooking chutney. The correct proportion of each ingredient creates the colorful chutney.

It is an excellent dip with exotic mint flavors which can be enjoyed with all sort of snacks and junk food. It provides a great accompaniment when topped over the fried samosas or fritters. The taste is so flexible that it is suitable to have with South Indian, Gujarati or Maharashtrian food. Also, it can be applied on bread or toasts in place of butter and cheese slices. May it be for breakfast, lunch or dinner, it pairs perfectly with any dish and the little zest on mint gives an instant refreshment.


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Remarks:

  • The Coriander Chutney Recipe gets prepared easily in 10 minutes.
  • The proportions of the ingredients mentioned make one small bowl of bowl
  • You can store the coriander chutney for a week in the fridge. But it is advisable to use it at the moment because coriander don’t taste same after they are frozen.
  • For the best results, you may first grind the dry ingredients and then add the coriander leaves with mint leaves to form a paste.
  • If you are allergic to citrus, then avoid using lemon juice. The main reason to use it is to retain the green color of the chutney.

Garnishing:

You can serve the chilled Coriander Chutney in a decorative dip bowl with crispy and crunchy snack. It goes perfectly with the Indian snacks like fritters, sandwiches, burgers, dosa, dhokla, Dabeli, Chaat etc. Garnish the top layer of chutney with:

  • Coriander Leaves
  • Mustard Seeds
  • Lemon Wedges

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