Coriander Chutney

 
 

You know it, you love it, let’s learn how to make it!

MAKES: 1 big bowl

INGREDIENTS

  • 100 g fresh coriander leaves with thin stalks

  • 1 big green chilli

  • 1 inch ginger grated

  • 10 cashews

  • 1/4 tsp salt

  • 2 tbsp fresh lemon juice

  • 50 ml water

Method

  1. Wash the fresh coriander leaves along with their thin stalks well to remove the dirt.

  2. In a blender/mixer, add grated ginger, coriander leaves with thin stalks, chilli, cashews, and 50 ml water to make a smooth sauce.

  3. Take out in a bowl. Add salt and lemon juice and mix well.

  4. Refrigerate and use as needed.

Helpful Tips

  • It is the one of most versatile dips of India. Enjoy it with samosas, bhel puri, sandwiches, ragda patties and much much more!

The Veggie Journal2 Comments