The ubiquitous coriander chutney is a very integral part of the Indian cuisine. You can have it with parathas, veg & non-veg starters, sandwiches, chaat items, garnishing and many more ways of using the coriander chutney. Let’s have a look at how the coriander chutney is made:
A big bunch of coriander leaves
5-6 garlic cloves
1 teaspoon jeera
Mint leaves (optional)
½ teaspoons turmeric powder
½ teaspoon coriander powder
Salt to taste
Grind all the above mentioned ingredients finely adding sufficient water making it into a paste. That’s it! You’re done with the chutney! That’s quick to make! You can have it with chaat items, sandwiches & garnishing.
Few of them like to have it with tadka maar ke, just the way I like it. This will go well with parathas. You can also add finely cut onions which brilliantly compliments veg & non-veg starters.
So grab a bunch of fresh coriander leaves from your bhajiwala and make the quick & healthy coriander chutney! 🙂