Saucepans and Spices

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Easy vegan coriander chutney

INGREDIENTS:

  • 2 cups of fresh coriander leaves (dhania)

  • 3-4 green chilis

  • Ginger - 1 inch

  • 1 tablespoon of roasted peanuts 

  • 1 teaspoon of cumin powder

  • Salt to taste

  • ½ teaspoon of kala namak (or black salt)

  • 1 tablespoon of lemon juice

  • 2 tablespoon of namkeen sev

  • ¼ teaspoon of sugar

  • Garlic - 1 clove

INSTRUCTIONS: 

  1. In a blender or chutney grinder add all of the ingredients listed above. 

  2. Blend the ingredients with chilled water or 2 ice cubes to a fine paste

3. Check the seasoning and add more salt or lemon juice if required

4. Use chutney whenever required, it goes well with a variety of snacks like sandwiches, pakodas, chaats, kebabs, tikkis and stuffed parathas too.

Notes:

  • Blending the ingredients with chilled water or the ice cubes helps to retain the vibrant green colour

  • Roasted chana dal may be used as a substitute for the peanuts

  • Boondi may be substituted for sev

  • Sev acts as a thickening agent for the chutney, it also helps to enhance the taste

  • You can store this chutney in the freezer for up to 4 - 5 months