Coriander chutney for Indian street food (chaat) – Learn the right way to make this easy and flavorful coriander or cilantro chutney and master the key recipe that makes most Indian street food so finger-licking good.
I even have often been asked by my non-Indian friends, ” What’s that green sauce that goes with Indian food? Those they serve with pappadums or papads.”
You understand what they’re referring to, don’t you?
It’s coriander chutney or cilantro chutney. Also, generally known as or in Hindi.
Coriander chutney could have different names across continents, but you’ll immediately recognize it if you’ve got had Indian food. Served together with Samosas, Chaat, Sandwiches and Tandoori Chicken (and I’d go a bit of further and say just about most deep-fried Indian appetizers), this green chutney would probably be the one accompaniment it’s best to learn the right way to make in case you are keen to learn Indian food.
Tips on how to make coriander or green chutney?
Not that it is difficult to make, but the suitable balance of coriander, chili and lemon juice (amongst other ingredients) is what it’s good to make a kickass coriander chutney that can take your appetizer to a complete different level. The one other ingredient that I even have seen popularly utilized in these green chutneys are peanuts but I may have to confess that I haven’t added it yet to the coriander chutney I even have made up to now.
I sometimes add a little bit of grated coconut to thicken the consistency and make it less watery. It makes a very good spread for sandwiches because it saves the bread from getting soggy.
Though it freezes well, I might suggest consuming it inside per week of storing it within the refrigerator.
While this green chutney is a well-liked accompaniment to deep-fried Indian appetizers, we’ve got also served coriander chutney alongside hot and steaming idlis and dosas.
In the event you like to accompany your meals with chutneys, listed here are a couple of other recipes so that you can try –
- Red chili chutney – a spicy and tangy chutney perfect for south Indian snacks.
- Coconut Chutney – The should have chutney for many south Indian dishes equivalent to Ven Pongal, Idli, Kapparutti, etc
- Coriander-mint chutney – A delicious combination of cilantro and mint makes it perfect for sandwiches, idlis, and even street food.
- Tamarind date chutney – Here is a brilliant easy, quick yet delicious recipe to make this mouthwatering at home using your Fast Pot. Stovetop instructions are included too!
- Peanut chutney – In the event you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is an ideal accompaniment to piping hot idlis, vadas or dosas.
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Coriander Chutney
Green chutney recipe for Indian street food (chaat) – Learn the right way to make this easy and flavorful coriander or cilantro chutney and master the key recipe that makes most Indian street food so finger-licking good.
- 2 cups Cilantro / Coriander leaves
- 2 cloves of garlic
- ½ teaspoon grated ginger
- 2 teaspoons lemon juice or to taste
- 3 tablespoon coconut grated (optional)
- 1 Thai green chili
- 1 teaspoon sugar
- salt to taste
- water as needed
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Add all of the ingredients in a blender and grind until smooth. (Note: use water as needed to get the consistency you desire. I used roughly a bit of lower than 1/4 cup)
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Do a taste test and add more lemon juice, salt, and sugar as needed to get the balance of flavors you might be in search of.
Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you’ve got health issues, please work with a registered dietician or nutritionist.
Serving: 1tablespoonCalories: 6kcalSodium: 10mgPotassium: 13mgVitamin A: 135IUVitamin C: 1.2mgCalcium: 2mgIron: 0.1mg
Did you make this coriander chutney? Please leave a rating!
