Chutney is an integral part of Indian Cuisine. Served with almost everything from breakfast, snacks to main course. One can enjoy different types of chutneys with pakodas, dosa, Idli, Biryanis, Pulaos, Naans etc. Pickle or chutney also forms an important dish in an Indian thali. A typical thali would be incomplete without it. Today I am sharing the most common chutney made in my house, The Green Coriander Chutney. A jar of this always needs to be there.
How is Chutney Made
In earlier days chutneys were made in every household. Mortar and pestle was used and fresh chutney was made every day. The aroma and the flavour of the freshly made chutneys is simply mind blowing. I bet you would be so tempted to taste the chutney immediately. The mortar and pestle has replaced the mixer and grinder, in today’s life. I would say it is still better than the one’s made commercially. However, people are now opting for commercially available pickles and chutneys which are loaded with vinegar or some form of preservatives to increase the shelf life. They do have more salt and sugar and regular consumption of this commercially based ones are unhealthy.
Generally chutneys are made using fresh ingredients available and can be kept for a couple of days to a week in the refrigerator and more in the freezer. I make a big batch of this Green coriander chutney and store it in the freezer. I flatten this in a zip lock bag and store, so whenever I need it I can break a part defrost it and use it as required.
Green coriander chutney do get dark or changes colour when refrigerated for a longer period of time. Hence it is best to store it in the freezer. I do not add any lemon juice while making it and add it only later, as the fresh taste of lemon juice in the chutney does enhance the flavour.
Green Coriander Chutney is served with?
This green coriander chutney recipe is served with pakoras, kebabs, samosas, chaats, cutlets, sandwiches, as a spread on your roti/chapati or just enjoyed as a side. One of the most versatile chutney and can be used in almost each and everything.
I am sharing this with our new group “Foodies_RedoingOldPost” where we would be updating our old posts with content or pics every 2 weeks. I created this group as it is very important to update our old post. At times we are in rush to click or the day is not good, but we did create the post and are not 100 percent happy. Sometimes when we revisit our old post we feel like changing the content. We say to ourselves we will update later. But many a times it never comes. It is also an opportunity for us to go and revisit the recipe if the same works or we have modified it over the course of time. So for the second week of #Foodies_RedoingOldPost_3 (28-June-2019) , I am updating my Green Coriander Chutney recipe. My earlier update was Sonth (Saunth) using Jaggery | Tamarind Chutney and Sada Dosa
Few More Chutney recipes on my blog
- Spicy Vada Pao Chutney | Spicy Garlic and Red chilly Chutney
- No Oil Tomato Chutney from Nagaland
- Odia’s Sapuri khatta | Pineapple Sweet & Sour Chutney
- Sonth (Saunth) using Jaggery | Tamarind Chutney
- Coconut Corainder Chutney
Pin it for later
Green Coriander Chutney (No onion No Garlic)
- Medium size A bunch of coriander
- 1 teaspoon of Jeera (Cumin Seeds)
- 1 teaspoon of Roasted Jeera Powder (Cumin powder)
- Black Salt or any other salt to taste
- 3-4 Green chillies or to taste
- 1/2 inch ginger
- 1/2 small Raw Mango (Optional)
- 2-3 sprigs or a handful of Mint leaves (Optional – I add it sometimes)
- 1-2 tablespoon Water
- Wash the coriander, mint, raw mango, green chillies and ginger very nicely in normal tap water so that all the dirt is removed.
- Drain the water using a colander. Let it sit in the colander for 5-10 minutes so that all the water is removed.
- Roughly chop the raw mango, green chillies and ginger to 1/2 an inch pieces. This helps in even grinding of the chutney
- Add half of the coriander, mint and raw mango
- Add the green chillies, ginger, cumin seeds, cumin powder, salt, asafoetida.
- Now add the remaining coriander , mint and raw mango
- Layering this in the way mentioned in the above 3 steps helps the chutney to grind very finely.
- Grind it to a smooth paste. Add water only if required.
- When serving add a dash of lemon juice to it.
- If adding raw mango, lemon juice is not required.
- There are no specific measurements to this recipe. It depends on one’s taste.
- The colour of the chutney goes dark over a period of time when refrigerated.
- It is best to store it in the freezer for extended periods.
- Black salt is my preferred salt to make chutneys.
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