Coriander/Dhania Chutney | How to make Coriander/Dhania Chutney
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About Coriander/Dhania Chutney Recipe
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.
Ingredients to make Coriander/Dhania Chutney
- 250 gms washed, cleaned and roughly chopped leaves/ Dhania patta (Remove the thick stems and discoloured leaves)
- 3 tbsp oil
- Juice of one big
- 10 big cloves
- 1 tbsp of Bhujia/peanuts/roasted
- 2 big (increase/decrease as per your taste)
- to taste
How to make Coriander/Dhania Chutney
My Tip:Mustard oil gives a very unique taste to the chutney and also increases the shelf life. Don't heat up the mustard oil before adding it. I generally don't add water to the chutney while grinding it, so it takes a little time to grind it but totally worth it. I would advise not to use water at all but in case you want to, just add a tablespoon, not more than that. Also, if you add water, make sure to add the bhujia, peanuts or roasted chana dal to it while grinding. It will help absorbing the water part, making the chutney thick. Adding bhujia or chana dal, won't let the chutney leave water from the sides when served.