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Green Coriander Chutney (No onion No Garlic)

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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.

Green Coriander Chutney (No onion No Garlic) - Fresh green Coriander Chutney is a lip smacking and each chutney recipe made using Coriander, green chillies, ginger and a few spices.


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.


Storing Chutneys

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.


The Challenge

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

I am updating my post with content and pics. So here goes the recipe of Green Coriander Chutney :


Ingredients

  • A bunch of coriander (Medium size)
  • 1 teaspoon of Jeera (Cumin Seeds)
  • 1 teaspoon of Roasted Jeera Powder (Cumin powder)
  • Black Salt or any other salt to taste
  • 1 small piece (1/2 a pea size) of Asafoetida or 1 teaspoon of Asafoetida powder. (I use the rock form asafoetida in my chutney as it is more strong).
  • 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)
  • Water (1-2 tablespoon)

Preparation

  • 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.

Notes

  • 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.



Few More Chutney recipes on my blog


Green Coriander Chutney (No onion No Garlic) - Fresh green Coriander Chutney is a lip smacking and delicious chutney recipe made using Coriander, green chillies, ginger and a few spices.

Green Coriander Chutney (No onion No Garlic)

Fresh green Coriander Chutney is a lip smacking and each chutney recipe made using Coriander, green chillies, ginger and a few spices.
5 from 4 votes
Print Pin Rate Save
Course: Condiments
Cuisine: Indian
Keyword: Chutney, Coriander, Mint, Raw Mango
Prep Time: 10 minutes
Author: Renu Agrawal-Dongre

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


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Recipe Rating




Archana

Monday 8th of July 2019

Lovely color of the chutney. I love the addition of raw mango. The chutney will taste awesome.

Poonam Bachhav

Saturday 6th of July 2019

Simply love the gorgeous green colour of this coriander chutney. Beautiful clicks too !!

CookwithRenu

Sunday 7th of July 2019

Thank You

Vasusvegkitchen

Friday 5th of July 2019

Green Chutney looks amazing with its color, flavor and no need to tell about taste..will love to have it as dip for samosa's..

Jayashree T.Rao

Thursday 4th of July 2019

Green chutney is versatile in its use, can be used with parathas or as a spread in sandwich. This looks tasty and the new pictures are nice.

Mayuri Patel

Wednesday 3rd of July 2019

Lovely clicks Renu, love the beautiful jar. The colour of the chutney is simply stunning. No Indian kitchen is complete without coriander chutney. Its a must have chutney with any snack.