Coriander/Dhania Chutney | How to make Coriander/Dhania Chutney (8 likes)
- By Monika S Suman
Created on 19th Mar 2016
About Coriander/Dhania Chutney
Coriander/Dhania chutney goes well with almost everything like kebabs, sandwiches or even dal chawal sabzi. My mom makes this chutney almost everyday for lunch in her silbatta and serves it with her dal chawal sabzi. You will get this chutney in almost every Bengali household.
Coriander/Dhania Chutney, a deliciously finger licking recipe to treat your family and friends. This recipe of Coriander/Dhania Chutney by Monika S Suman will definitely help you in its preparation. The Coriander/Dhania Chutney can be prepared within 10 minutes. The time taken for cooking Coriander/Dhania Chutney is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Coriander/Dhania Chutney step by step. The detailed explanation makes Coriander/Dhania Chutney so simple and easy that even beginners can try it out. The recipe for Coriander/Dhania Chutney can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coriander/Dhania Chutney from BetterButter.
- Prep Time10mins
- Cook Time5mins
Ingredients to make Coriander/Dhania Chutney
- 250 gms washed, cleaned and roughly chopped coriander leaves/ Dhania patta (Remove the thick stems and discoloured leaves)
- 3 tbsp Mustard oil
- Juice of one big lemon
- 10 big garlic cloves
- 1 tbsp of Bhujia/peanuts/roasted chana dal
- 2 big green chillies (increase/decrease as per your taste)
- Salt to taste