Green Coriander Chutney
This recipe will make about a medium sized jar of chutney and will keep in the fridge for about a week. You can also freeze the chutney in either small individual containers or initially in an ice-cube tray and then transferred into an airtight container. The frozen chutney tastes just as good and will keep for up to 4 months. Can be eaten with any Indian snack or can be used in fresh or toasted sandwiches.
Servings Prep Time
1tsp per person 15minutes
Cook Time Passive Time
Servings Prep Time
1tsp per person 15minutes
Cook Time Passive Time
Ingredients
Instructions
  1. In a liquidiser, first add water and then all the other ingredients except the ground peanuts.
  2. Grind all to a smooth paste. Only add more water if required to help with the grinding.
  3. Add ground peanuts and mix. If whole peanuts are added to the main mix, you will get grainy chutney as the water does not allow it to grind any finer.
  4. Taste and add extra salt, sugar, lemon or chillies as required. If the chutney has become too runny, then add more ground peanuts and adjust taste accordingly.
Recipe Notes

This very tasty chutney usually accompanies many gujarati snacks like batetawada, kachori, dhokra or any other bhajias. It can also substitute Italian pesto and will give a kick to your pasta. Sandwiches too will taste great with a thin spread of this chutney on the bread.