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:
- Coriander Leaves – 1 bunch
- Cumin Seeds – 1 tsp
- Garlic cloves – 2
- Green Chilies – 2
- Tamarind – 1 small ball (you can vary the amount according to your taste)
- Salt – according to the taste
- Black Salt – a sprinkle to enhance the taste
- Clean and pat dry the coriander leaves and the green chilies.
- Put all the ingredients together in the blender and make a smooth paste.
Ingredients for Dhania Chutney:
- Coriander or Dhania Leaves – 1 bunch
- Cumin Seeds – 1 tsp
- Garlic cloves – 2
- Green Chilies – 2
- Tamarind – 1 small ball (you can vary the amount according to your taste)
- Salt – according to the taste
- Black Salt – a sprinkle to enhance the taste
Steps of Preparation for Dhania Chutney:
- Clean and pat dry the dhania / coriander leaves and the green chilies.
- Put all the ingredients together in the blender and make a smooth paste.
And serve it fresh with anything and everything and don’t forget to sprinkle a hint of black salt to give it that chatore wala zing.
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