The term chutney refers to a number of sauces (or the dry base for such sauces) native to India, forming an integral part of Indian cuisine. Chutneys may be realized in such forms as a tomato relish , a ground peanut garnish, or a dahi (yogurt)spicy coconut, spicy onion or mint dipping sauce . Chutneys that contrast in taste and colour can be served together—a favourite combination being a green mint and chilli chutney with a contrasting sweet brown tamarind and date chutney.
Coriander is a herb that is extensively used around the world as a condiment, garnish, or decoration on culinary dishes. It is commonly known as ‘dhaniya’ in India, Cilantro in America and some parts of Europe. Its leaves and fruits have a recognizable and pleasant aroma and are commonly used raw or dried in cooking.
Chutneys are part of Indian culture and traditions. Across India many varieties of Chutneys are found and like we have different language for each state,chutneys too have different names . Despite being placed in corner of every dish it plays an important role with Indian food like Pakoras, Samosas, Dosas, Aloo Tikki etc. They are tasteless without the chutneys. It acts as a starter to many food and some chutneys are helpful for digestion too. Indian chutneys are usually thick in consistency and can be made by any fruit, vegetables, herbs, spices, etc depending upon your creativity level. Traditionally chutneys are made in mortar and pestle slowly to retain its taste.
This coriander chutney is the best chutney you will ever make. I’m sure you can’t wait to make the perfect “GREEN” chutney. Here are the ingredients:
100 gms fresh dhaniya
1 inch ginger
3 cloves of garlic
salt to taste
1/2 tsp cumin seeds
1green chilly ( adjust it to taste)
1tbspn curd
juice from half a lemon
Mix all of the above ingredients in a blender.
Enjoy the vibrant colour and taste!!
Happy cooking! And remember ” the secret ingredient is always love”.
Do let me know if you like the recipe.
MY HEAD OVER MEALS 