Coriander chutney is a great condiment to many Gujarati dishes. It is also known as Dhania/Dhana ni Chutney. It is a nice combination if consumed along with veg sandwich, potato onion pakora, dhokla, samosa, kachori and even goes well with chaat items like bhel puri, ragda patties and pani puri.
INGREDIENTS
250 grams of fresh coriander leaves finely chopped
½ inch ginger, chopped (aadu)
4 nos. of green chili, chopped (lila marcha)
2 teaspoon of lemon juice
½ teaspoon of cumin powder (Jeeru)
Salt to taste
Water
PROCEDURE
In a blender add chopped fresh coriander leaves, ginger, green chilli, lemon juice, cumin powder and salt as required. Add some water to it and blend / grind all the ingredients until it becomes smooth paste, add water depending on concentration. check the seasoning and add more salt or lemon juice if required. Serve coriander chutney with Gota / Bhajia / Samosa or with your regular meals. Coriander chutney stays well for 8-9 days if refrigerated.
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INGREDIENTS
250 grams of fresh coriander leaves finely chopped
½ inch ginger, chopped (aadu)
4 nos. of green chili, chopped (lila marcha)
2 teaspoon of lemon juice
½ teaspoon of cumin powder (Jeeru)
Salt to taste
Water
PROCEDURE
In a blender add chopped fresh coriander leaves, ginger, green chilli, lemon juice, cumin powder and salt as required. Add some water to it and blend / grind all the ingredients until it becomes smooth paste, add water depending on concentration. check the seasoning and add more salt or lemon juice if required. Serve coriander chutney with Gota / Bhajia / Samosa or with your regular meals. Coriander chutney stays well for 8-9 days if refrigerated.
Visit: http://gujarativangi.weebly.com
Please do take a little time to comment on the recipes, as your feedback means a lot to me. And don't forget to share the recipes on your favorite social networks. Thanks.