Coriander Chutney is my husband’s favorite. He can have it all year round with almost anything. This Chutney is therefore something I almost always have ready in the refrigerator. Keeping it ready has many pluses – he remains happy and it goes along well with most evening snacks, can be used as a relish when making sandwiches and adds a zing to daily meals.
Ingredients
- 3 cups coriander/ cilantro, chopped
- 1 cup mint leaves, broken and chopped (optional)
- 1-2 green chillies
- 1 lemon’s juice
- Salt, to taste
- ¼ tsp sugar
- ½ tsp jeera (cumin)
Steps
- Combine all the ingredients in a blender (add about 4-5 tsp water if required), until the mixture turns into a coarse paste
- For variation, you can also add a garlic clove while blending; this variant tastes well with spicy snacks
- This chutney can be stored in an air tight, non-metallic container for up to 4 days in the refrigerator
Hungry Palette 