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.
Ingredients
- Medium size A bunch of coriander about 2 Cups
- 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
- ½ inch ginger
- ½ small Raw Mango (Optional)
- 2-3 sprigs or a handful of Mint leaves (Optional - I add it sometimes)
- 1-2 tablespoon Water
- ¼ teaspoon Asafoetida
Instructions
- Wash the coriander, mint, raw mango, green chillies and ginger very nicely in normal tap water so that all the dirt is removed.Medium size A bunch of coriander, 3-4 Green chillies or to taste, ½ small Raw Mango, 2-3 sprigs or a handful of Mint leaves, ½ inch ginger
- 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 ½ 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.1 teaspoon of Jeera, 1 teaspoon of Roasted Jeera Powder, Black Salt or any other salt to taste, 3-4 Green chillies or to taste, ½ inch ginger, ¼ teaspoon 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.1-2 tablespoon Water
- 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.
