Whenever there is talk of Dhaniya Chutney Recipe in Indian kitchen, the first name that comes to mind is coriander chutney. Which we all know by the name of “Green Chutney”, is such a part of Indian food without which the enjoyment of any snack seems incomplete. This Dhaniya Chutney Recipe enhances the taste of every food manifold. Be it samosas, pakodas, parathas or roti--Vegetables and a pinch of coriander chutney brighten up the entire meal. The taste of this chutney is mildly spicy, refreshing and full of simplicity, which makes it a unique eating experience.
So let's know everything about coriander chutney—the production of coriander, the ingredients used in the chutney, and the easiest and funniest method of making it.
Dhaniya Chutney Recipe, known as Coriander in English, holds an important place among Indian spices. Its plant very simple, which is easily grown in every part of India. also eaten as fresh green leaves and seeds are also widely used as a spice. Coriander plant whose seeds, leaves and roots can all be used. The seeds are ground into spices, the leaves are used in fresh salads or chutneys, and the roots are also added to certain dishes to enhance the flavor.
Coriander leaves are often covered in soil or dust, so very important to clean them thoroughly first.
Wash the leaves with water, filter them and then let them dry slightly.
Add lemon juice or tamarind pulp, roasted cumin powder, salt and sugar (optional).
Mix everything together to make a smooth paste. If necessary, add more water to achieve desired consistency.
Taste the chutney and add salt, sugar and lemon juice as per your choice.
Serve with snacks like samosas, pakoras and along with meals.
More Chutney Recipes:
Dhaniya chutney is a vibrant, tangy, and spicy condiment made with fresh coriander leaves, green chilies, garlic, and zesty lemon juice. Blended with simple spices, it complements Indian snacks, chaats, and meals perfectly. Quick to prepare, this chutney adds a burst of flavor and freshness to any dish.
Coriander leaves are often covered in soil or dust, so it is very important to clean them thoroughly first.
Wash the leaves with water, filter them and then let them dry slightly.
Mix everything together to make a smooth paste. If necessary, add more water to achieve desired consistency.
Taste the chutney and add salt, sugar and lemon juice as per your choice.
Serve with snacks like samosas, pakoras and along with meals.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
While preparing dhaniya chutney, ensure the coriander leaves are fresh and thoroughly washed to remove dirt or impurities. Use tender stems along with the leaves for added flavor. Adjust the quantity of green chilies according to your spice preference. Avoid adding too much water while blending to maintain a thick consistency. Use freshly squeezed lemon juice to enhance the tanginess and balance the flavors. Always taste and adjust salt as needed. If not consumed immediately, store the chutney in an airtight container in the refrigerator to retain its freshness and vibrant color.