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Coriander (Dhaniya) Chutney

Coriander (Dhaniya) Chutney
Recipe type: Pickles
Cuisine: Indian
Prep time:
Total time:
Coriander, aka Cilantro and Dhaniya is a very commonly used garnish in South Asian Cooking. It is only natural to then go a step further and also use it to make Coriander Chutney. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla amongst many others.
  • Cilantro/Dhaniya/Coriander – big bunch
  • Jalapeno – 5-6 or to taste
  • Bell Pepper – 1
  • Chat Masala – ½ tsp
  • Roasted Cumin Powder – 1 tsp
  • Lime/Lemon Juice – 1.5 tsp or to taste
  • Ginger – 1″ pc
  • Salt – to taste
  • Oil – 1 tsp
  1. Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
  2. Keep pushing down the chutney to help with the grinding process.
  3. Add the Oil right at the end for a fnal whirl to preserve the green color.
  4. Store in the refrigerator or freeze till ready to consume.
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