Dhania Chutney or Coriander Chutney
Dhania or Coriander or Cilantro is an integral part of the Indian cuisine flavoring. It used to be a winter exclusive condiment making its dominant presence in the form of a side to the Indian Flat Breads (Paratha) or as garnish to the Indian Street foods (Chaats) or a dip for Indian fries (Pakoras or Pakodas). Nowadays, modern India has extended its use for several fish and chicken marination, for the grills and it’s also used as a Spread for breakfast toast or the sandwiches. It’s like you name any dish and you can pair it with this Dhania Chutney or Coriander Chutney.
To my astonishment, I didn’t post this recipe earlier. Every week on Friday, when the grocery is about to finish and I have the a bunch of unused coriander leaves, I go and make a yum tangy chutney either to pair it with a stuffed paratha or for my weekend sandwich or the evening chaats.
Here goes the recipe of Dhania Chutney:
Ingredients