Cookbook:Coriander Chutney

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Cookbook | Ingredients | Recipes

Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Wash the coriander.
  2. Finely chop the onion, chillies, and coriander.
  3. Add the salt, juice, and cumin.
  4. Blend to a fine paste.

Variations[edit | edit source]

  • Can also be made with mint leaves and is called mint chutney. Either variety is also called green chutney.
  • The following can also be added: