How to make Coriander Chutney
- To a small jar of mixer add the groundnuts, chilli, ginger, sugar and salt.
- Blend them until smooth.
- Add the coriander leaves, lemon juice and water to it and grind again till you get a puree like consistency.
- Transfer the chutney to a serving bowl and your coriander chutney is ready to serve.
- You can safely store your chutney in the fridge for 1 week.
Your coriander chutney invites a host of variants to suit the regional palate of the diverse cultures and food habits across the country.
- Add a few leaves of mint to give it a cooling effect that is liked by many.
- For the south Indian palate, you may add ½ teaspoons each of roasted cumin seeds and mustard with a teaspoon of grated fresh coconut. It adds the typical flavor that is so relished in the southern parts of the country.
- You may add 2 cloves of garlic to give it a different flavor.
- If you like your chutney hot and spicy, you may increase the quantity of chopped green chilies.
- Coriander leaf is globally popular for the aroma used as flavorings, while the mildly sweet seed is used as a spice.
- Coriander contains chemicals that help in the preservation of food.