Green Coriander Chutney Recipes

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CORIANDER CHUTNEY



Coriander Chutney image

Green chutney recipe for Indian street food (chaat) - Learn how to make this simple and flavorful coriander or cilantro chutney and master the secret recipe that makes most Indian street food so finger-licking good.

Provided by Anushree Shetty

Categories     Accompaniment

Time 5m

Number Of Ingredients 9

2 cups Cilantro / Coriander leaves
2 cloves of garlic
1/2 teaspoon grated ginger
2 teaspoons lemon juice or to taste
3 tablespoon coconut (grated (optional))
1 Thai green chili
1 teaspoon sugar
salt to taste
water as needed

Steps:

  • Add all the ingredients in a blender and grind until smooth. (Note: use water as needed to get the consistency you desire. I used approximately a little less than 1/4 cup)
  • Do a taste test and add more lemon juice, salt, and sugar as needed to get the balance of flavors you are looking for.

Nutrition Facts : ServingSize 1 tablespoon, Calories 6 kcal, Sodium 10 mg

GREEN CORIANDER COCONUT CHUTNEY RECIPE



Green Coriander Coconut Chutney Recipe image

Green Coriander Coconut Chutney Recipe is a refreshing and simple to make chutney. The addition of coriander leaves along with fresh coconut, green chillies and lemon juice makes this chutney super delicious. There are many variations to this recipe. No onions and no garlic is used to make this green chutney.It makes for a delectable accompaniment to dishes such as samosas and pakoras, and can even be used as a sandwich spread or served with South Indian Breakfast like idli, dosa. If you are bored with the regular coconut chutney then this Green Coriander and Coconut Chutney is a must try. Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast. Other chutney recipes that you should try are: Dhaniya Pudina Chutney Recipe (Green Chutney) Lahsun ki Chutney | A Spicy Garlic Chutney Carrot Peanut Chutney Recipe

Provided by Archana's Kitchen

Time 20m

Yield Makes: 4 Servings

Number Of Ingredients 11

1-1/2 cups Fresh coconut , grated
1/2 cup Coriander (Dhania) Leaves
2 Green Chillies , chopped
1/2 cup Water , warm
Salt , to taste
Lemon juice , from one lemon
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon White Urad Dal (Split)
2 Dry Red Chillies
1 sprig Curry leaves
1 teaspoon Oil

Steps:

  • To begin making the Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies,salt and warm water in a mixer grinder until it is smooth.
  • Open the lid of the grinder and add in the lemon juice from one lemon and blitz again.
  • Transfer the Green Coriander And Coconut Chutney to a serving bowl.
  • Now we will make the tempering.
  • In a tadka pan heat oil. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns crisps and golden brown in colour.
  • After the dal has turned golden brown in colour add the red chillies and curry leaves and roast for a few seconds till curry leaves turn crisp. Remove from heat and add the tempering to the Green Coriander Coconut Chutney.
  • Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.

GREEN CORIANDER CHUTNEY



Green Coriander Chutney image

This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that's pretty different from most other recipes out there, and you'll believe me when you taste it!

Provided by Richa

Categories     Dips, Dressings & Sauces

Time 10m

Number Of Ingredients 8

2 cups Mint Leaves (fresh )
1 cup Coriander Leaves / Cilantro (fresh )
1/4 cup Onions (sliced)
3 tablespoon Lime Juice
1 teaspoon Sugar
1-2 Green Chillies (or Serrano Peppers)
1/2 teaspoon Jeera (Cumin Seeds)
1/2 teaspoon Black Salt (or use regular salt)

Steps:

  • Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.

Nutrition Facts : Calories 125 kcal, Sugar 8 g, Sodium 1352 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 29 g, Fiber 10 g, Protein 5 g, ServingSize 1 serving

CILANTRO CHUTNEY (CORIANDER CHUTNEY)



Cilantro Chutney (Coriander Chutney) image

Make this delicious and refreshing Indian cilantro chutney with pantry staples. Serve it as a side with your favorite snacks, sandwiches, wraps and even with parathas.

Provided by Swasthi

Categories     Condiment

Time 5m

Number Of Ingredients 8

3 cups cilantro ((coriander leaves with tender stalks, 75 grams))
1 to 2 green chilies ((adjust to taste, deseed for low heat))
1½ teaspoon roasted cumin powder ((or 2 teaspoons roasted cumin seeds))
2 to 3 medium garlic cloves ((adjust to taste))
½ teaspoon salt ((or ¼ teaspoon salt & ⅛ teaspoon kala namak))
1 tablespoon lemon juice ((or chaat masala as required))
4 to 6 tablespoons cold water
3 tablespoons roasted peanuts ((or roasted chana dal or desicatted coconut))

Steps:

  • Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove & discard mature stalks and keep the tender/ young ones. Roughly chop leaves & tender stalks.
  • Peel the garlic and make sure they have not sprouted or begun to sprout.
  • Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.

Nutrition Facts : Calories 37 kcal, Carbohydrate 2 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 249 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

GREEN CORIANDER CHUTNEY



Green Coriander Chutney image

This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.

Provided by Ferng

Categories     Chutneys

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

1 -5 green chili, chopped and de-seeded
1 inch fresh ginger, peeled and chopped
4 garlic cloves
75 g creamed coconut
200 g coriander
4 sprigs mint, destalked
1/2 teaspoon salt
1 pinch caster sugar
3 limes, juiced

Steps:

  • Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
  • Add the coriander and mint and pulse until they are blended.
  • Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
  • This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.

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