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India / Sauces & condiments
Wikibooks
Coriander Chutney
Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.
Ingredients
ScaleNo serving count in the source — scale by factor
- coriander leaf, cilantro1 bunch
- green chillies, approximately2
- cumin seeds or ground cumin, or ground cumin; optional1 tsp
- onion, small1
- salt1 pinch
- lemon or lime, juice only; or lime1/2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Wash the coriander.
Finely chop the onion, chillies, and coriander.
Add the salt, juice, and cumin.
Blend to a fine paste.
