Thursday, May 7, 2009

Hare Dhaniye Ki Chutney (Green Coriander Chutney)

The Hindi translation of "to make chutney" is a common idiom meaning, "to crush".

This is because the process of making chutney often involves the crushing of ingredients together.

In India, chutney is often made to be eaten fresh, using whichever strongly flavored ingredients are locally available at the time.


  • 2 cup fresh coriander leaves chopped
  • 2 cloves garlic
  • 2 green chilies
  • Pinch of asafetida
  • ½ tsp cumin seeds
  • 4-5 roasted groundnuts
  • Salt to taste
  • 2 tbsp lime juice or 2 tbsp dry mango powder (amchur powder)


  • Grind all the ingredients into a smooth paste in a food processor.
  • Serve it with hot snacks like samosas, cutlets, fritters, besan pakodas, and chats. You can also serve with stuffed parathas.

Do You Know:

Chutney is a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings.

In India, normally chutneys would not contain preserving agents, since it is intended to be consumed quickly after preparation.

In North America and Europe, chutney is more familiar in a form, which can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance keeping its properties.

Many authentic types of chutney contain significant amounts of fresh green chili peppers; the other main ingredient can be any of a wide variety of fruits and vegetables.

Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys require cooking.

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