Ingredients for Green Coriander Chutney India Hara Dhaniya Chutney
- Coriander Leaves
- Green Chilies
- Fresh Coconut
- 1/2 inch ginger (peeled and roughly chopped)
- Lemon
- 1 tsp salt
- Sugar
- Vegetable Oil
- Asafoetida Powder
- Black Mustard Seeds
- 5-6 curry leaves
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How to Make Green Coriander Chutney India Hara Dhaniya Chutney
- Wash 1 large bunch (approximately 2 cups packed) of fresh coriander leaves thoroughly and drain well to remove excess moisture.
- Place the following ingredients in a food processor and blend until smooth: 1 cup tightly packed coriander leaves, 2-3 green chilies (adjust to taste), 1/2 cup roughly chopped cilantro, 1/4 cup water, 2 tbsp lime juice, 1 tsp salt, 1/2 inch ginger (peeled and roughly chopped).
- If the chutney is too thick, add a little more lime juice or water, a teaspoon at a time, until you reach your desired consistency.
- Transfer the chutney to a serving bowl.
- Heat 1 tbsp of vegetable oil in a small frying pan. Add 1/2 tsp asafoetida (hing), 1 tsp mustard seeds, and 5-6 curry leaves. Sauté until the mustard seeds begin to pop and crackle.
- Pour the hot spiced oil over the chutney, cover the bowl, and let it sit for 5 minutes to allow the flavors to meld.
- Mix well. Taste and adjust seasoning with salt and/or lime juice as needed. Serve chilled for the best flavor experience.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
68g
Fat
208g
Carbs
15g
