Coriander chutney is a tasty and healthy blend of coriander, Indian gooseberry or amla, lemon and green chillies. This chutney goes well with almost every snack dish, stuffed parathas and pakoras. It has a high nutritional value, with a lot of fibre content and essential minerals. Savor the intense flavors of this chutney with the below recipe:
Preparation Time: 5-10 minutes
Cooking Time: 5 minutes
Nutritional content: Rich in fibre; Vitamin A, B6, C, E, K; Proteins, Manganese; Magnessium; Phosphorous and Carotene; Amla being the greatest source of Vitamin C has importance in Ayurvedic Medicine and is a source of good health
Taste type: Tangy
Recipe yield: 1.5 cup (12 servings, 2 tbsp per serving)
- Washed coriander (hara dhaniya) leaves - 1 bunch ( about 100g)
- Indian gooseberry (amla) - ½ cup (use lemon if amla is not available)
- Lemon Juice (nimbu ka rus) - 1 tea-spoon
- Green chilli (hari mirch) - 2 chopped
- Salt to taste
- Separate the coriander leaves (dhaniya patti) from the bunch and wash them well. Strain off the water and put the leaves in the mixer grinder.
- Wash the amla and cut into small cubes (throw off the seeds). Add ½ cup of it to the mixer grinder.
- Wash the green chillies (hari mirch), chop them roughly and add to the grinder. (Add more chillies than mentioned if you want it to be more spicy)
- Add 1 tea-spoon of lemon juice (nimbu ka rus) to the mixer.
- Add salt to taste.
- Churn the mixer grinder. Stop and add a little water (enough to form a granular paste), then churn again
- Transfer it to a beautiful glass bowl. Garnish with small amla cubes, or lemon (nimbu) slice and serve.
(Tips: 1. Do not add jaggery (gud) or sugar to coriander (dhaniya) chutney; 2. Remember to form a little granular chutney and not a fine paste; 3. You can use 1 tomato if amla is unavailable; this will enhance the color and taste of the chutney)