If you are Indian and don’t know what coriander green chutney is, we have a problem. You need to go to your nearest travel agency and book a 6 month trip to Bombay and do not come back until you know full well what this popular chutney is. It is served with practically all famous Indian snack dishes, from samosas, to cheese balls, to even eggs and potatoes for breakfast!
Many people go to the restaurant and fall in love with this chutney but don’t know how to get it to taste like their favorite restaurant. Lucky for you guys we whipped up our Dadi’s (grandmother) old recipe from the little diary she kept and this will most definitely satisfy your taste buds.
Ready? Let’s get started!
Grab a heavy bottomed pan that isn’t to big we would actually using a small pan with a heavy bottom. Turn the flame on medium and put in the cumin seed and mustard seed and roast them until you get a fragrance of the spices. Do not overcook and burn the seeds. To avoid the spices from burning continuously shake the pan in a circular motion to move the spices around.
Take out the spices and place them in a grinder and completely grind them. You should have a smooth powder by the time it is done grinding.
Now we want to add the rest of the ingredients into the grinder this includes the coriander, the onion, the grated coconut, ginger, chilies, lemon juice and salt. Grind this Mixture completely until smooth. IF the chutney is too thick for your liking add water to to thin and salt to taste.
Grab a plastic or glass airtight container and pour the chutney into it and close it shut tight until you serve. Coriander Chutney usually lasts for about a good 1 week in the fridge. MAKE sure to keep the chutney refrigerated.
When it comes to serving the coriander chutney we recommend using with almost anything. Our favorite ways to serve it especially in our household is with Samoosas but lately we have been mixing it up and serving it with grilled fish, topping it in a grilled panini cheese sandwich, and even as a condiment to have with eggs in the morning.
Many people ask us why we toast the mustard seed and cumin seed as many people do not do this, it is because toasting the seeds release essential oils which give the spices a much more powerful aroma. It is like breathing new life into a spice quite literally, especially if the seeds are not fresh from the store.
Tell us what you think after trying out this recipe in the comments below!