Sometimes, simple things that we see everyday goes unnoticed..an indian thali looks incomplete without a chutney. almost everyday during winters i make it. but it wasn’t until today that i learnt the importance of the traditional green chutney. it works well with kebabs,rotis,stuff paranthas,samosas, sandwiches….almost like a subsitute for ketchup…only healthier!!! and more often than not tastier….:)
- One bunch fresh coriander leaves (around 250 grams)
- 2 green chillies
- 1/2 inch ginger
- 1/2 tsp jeera
- 1/2 tsp sugar granules(optional)
- 1 tsp lemon juice
- salt to taste
Remove the stems from the coriander leaves and clean the leaves thoroughly under running water. Now all you got to do is place all the ingredients other than lemon juice and salt on the grinding stone. Make a fine paste. For convenience you could use a mixer but the results vary a great deal.
I have used the american coriander leaves from my kitchen garden. The leaves are longer but the taste is just the same as the indian coriander..
finally add the lemon juice and salt..the citric acid reaction yields a beautiful green colour after we add lemon juice.thats it!! store in a refrigerator for upto a week. enjoy the chilli coriander dip !!
- Sugar granules are added for better colour. There is no reason to avoid it unless you are a diabetic.
- Adding a table spoon of this chutney to 1/2 cup hung curd will make a delicious and quick dip for tandoori starters.