Green coriander chutney is a vibrant and flavorful condiment that adds a pop of freshness and a layer of complexity to a wide range of dishes. Made with fresh coriander leaves, green chilies, and a blend of spices, this chutney is a staple in Indian cuisine and has gained popularity worldwide. Whether you're looking to enhance the flavor of samosas, pakoras, or simply add a zesty touch to your favorite sandwich, green coriander chutney is a versatile culinary companion that will elevate your meals to the next level.
Here are our top 4 tried and tested recipes!
THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY
This is a wonderful condiment. Use it as a dipping sauce or as a sandwich spread. This simply tastes yum!
Provided by Indian Chef
Categories Chutneys
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Snip of the roots from both the bunches.
- Peel the garlic cloves and clean the ginger piece.
- Remove stalks from green chillies.
- Put all ingredients in a blender, add salt, sugar, and lime juice.
- Grind to make a smooth paste.
- Remove in a bowl.
- Chill to serve.
- Green chutney can be refrigerated for up to 6-7 days.
BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY
Categories Soup/Stew Food Processor Onion Pepper Thanksgiving Butternut Squash Fall Simmer Gourmet
Yield Makes about 10 cups, serving 8
Number Of Ingredients 14
Steps:
- Make the chutney:
- In a blender or food processor blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the coriander and blend the mixture until it is ground fine. (This recipe makes what is known as a dry chutney, which has a slightly grainy texture.) The chutney may be made 8 hours in advance and kept covered and chilled. Makes about 1 cup.
- Make the soup:
- In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened, add the squash and 1/2 cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender. Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes. In a blender or food processor purée the mixture in batches and strain it through a sieve into a large bowl. The soup may be made 1 day in advance and kept covered and chilled.
- Ladle the soup into 8 bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.
GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)
Stashing this for when the garden is pumping out the coriander & peppers & I want something other than salsa. Came in an email - I guessed the yield.
Provided by Busters friend
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Wash coriander, drain well to remove any excess moisture.
- Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
- Remove to a serving dish.
- Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
- Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
- Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.
GREEN CORIANDER CHUTNEY
This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.
Provided by Ferng
Categories Chutneys
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
- Add the coriander and mint and pulse until they are blended.
- Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
- This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.
Tips:
- Use fresh coriander: Fresh coriander leaves are essential for the best flavor in this chutney. If you can't find fresh coriander, you can use dried coriander leaves, but the flavor will be less intense.
- Don't overcook the coriander: Overcooking the coriander will make it lose its flavor and turn brown. Cook it for just a few minutes, until it is wilted and fragrant.
- Use a variety of spices: This chutney uses a variety of spices, including cumin, coriander, and chili powder. You can adjust the amount of each spice to suit your taste.
- Add yogurt or coconut milk for a creamier chutney: If you want a creamier chutney, you can add yogurt or coconut milk. This will also help to balance out the spiciness of the chutney.
- Serve with your favorite Indian dishes: This chutney is a great accompaniment to a variety of Indian dishes, such as samosas, pakoras, and curries.
Conclusion:
Green coriander chutney is a versatile and flavorful condiment that is easy to make. It is a great way to add a burst of flavor to your favorite Indian dishes. With its fresh, bright flavor and vibrant green color, this chutney is sure to be a hit at your next party or potluck.
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