Green Coriander Chutney To Dip Everything In My Food Story

on Oct 04, 2018, Updated Oct 21, 2024 This is a ridiculously easy recipe, but the complexity of flavors in this Green Coriander Chutney is really worth sharing! It’av ersatile dip that’s usually made every second day in Indian households. And whether you want to dip your pakodas and samosas or just want to spruce up the boring dal chawal, this green chutney is your answer! This coriander chutney has super fresh and earthy flavors from coriander and mint leaves. That along with the sweetness from sugar, tartness from lime juice, and spice from the chillies ensures that this dip feels like a total flavor blast! A jar of this chutney will last you a week in the fridge and once you try out my recipe, you’ll be making a jar of this again and again too!

Richa’s Top Tips

Do not add too much water while blending. Both mint and coriander release quite a bit of water, especially when blended with salt and sugar. Adding too much water will leave you with a watery paste that will separate. Start with a tablespoon or two, blend and add more if needed You might need to use a spoon to or a spatula to scrape off the sides once but that totally depends on your blender This recipe makes a spicy green coriander chutney, but feel free to adjust the amount of chillies to suit your tolerance You can also add things like garlic and/or raw mango to this green coriander chutney. It really alleviates the flavor, and raw mango adds a lovely tartness while also helping to preserve the bright green color If you are adding raw mango, then can skip the lime juice or reduce it by at least half Mint leaves in this recipe can darken the color pretty quickly. Make sure to squeeze some lime juice to prevent that. Refrigerate the chutney in an airtight jar for up to a week. Anymore and the herbs will start spoiling