Simple coriander -chutney – curry addicted

One of my most popular gluten-free and milk-free coriander chutney. This coriander chutney is the perfect partner for onion Bhaji, Pakoras, Samosas, dosas, wraps and more.

This is actually my mother’s recipe that is involved (I asked if I could post it). This recipe actually deceived me at first. To be honest, it looks like another Dahi (simple yogurt, milk base) Chutney. Boy, I was wrong, one night I saw her how she did it and have I now added the Dahi? To your answer, no, it’s milk -free.

I will keep the right thing for this dip short and cute so that you can jump in and learn how we can do our chutney at home. This is actually a chutney without cooking, which is nice because some Chutney’s preparation need. The coriander chutney only takes about 10 minutes to not make hard. You only need a cooked potato that could take some time, but we always have a few in the fridge.

You need a food processor or a mixer for this recipe. So make sure you have one of them on hand.

What do you eat with coriander chutney?

Imagine this chutney as a healthy dip. It goes well with everything that can be dipped like fries, chips, pakoras and onion Baji. Also works well like a wrap and sandwich dip and not too good as well as a spread for sandwiches, but we will publish a spread version in the future.

How long does this chutney last?

With this recipe, your coriander chutney should take about a week if it is covered and stored in a refrigerator. After that, its taste can change.

Ingredients and alternatives

• Coriander leaves: No specific selection here are just trying to find a freshness and not to maintain or maintain them in cans.
• Lemon juice: We juice our own lemons. If you don’t also have lemons. Alternatively, you can also buy a Lemonjuise bottle in your local grocery store.
• Red onion: Red or white onions work for this recipe. You can change it based on your preferences based on what you have in your pantry.
• Potato: We use yellow potatoes, but you can use all other types that cook well.
• Green chili: We tend to use Serrano or Thai chili peppers in our recipes. You can adapt this based on your tolerance.
• Salt: Normal table salt. You can replace Himalaya salt or sea salt, simply make sure that it is food quality.
• JEERA (cumin): Only normal cumin seeds. We recently change to hear brand. But cumin that have a strong smell of cumin work well. If it doesn’t have a strong smell, we don’t use it.
• Masala salt: It is not difficult to make her Garam Masala at home. You can either try our Garam Masala recipe or a prefabricated mix in almost every grocery store.
• Water: Only regular run of the mill line water. If you really want, you can use water in bottles or spring water.