Coriander Chutney
Recipe GLPR931f7ff2a52c05
A vibrant, herbaceous condiment made from fresh cilantro, green chilies, and roasted split gram. This bright green chutney is ground into a smooth paste and finished with a touch of oil. Serve as a dip, spread, or accompaniment to Indian curries and breads. Ready in just 10 minutes with no cooking required.
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Ingredients
1 bunch Fresh cilantro leaves with stems, washed
4 Green chilies
2 tablespoons Roasted split gram (roasted chana dal)
2 teaspoons Fresh lemon juice
1 teaspoon Neutral oil
to taste Salt
Directions
Rinse the cilantro bunch thoroughly under cool running water, including the leaves and stems. Do not completely dry; a few drops of moisture on the leaves will aid in grinding.
Add the washed cilantro (leaves and stems), green chilies, roasted split gram, lemon juice, and salt to a blender.
Blend the mixture on high speed, pausing occasionally to push the ingredients toward the blades with a spatula. Grind until you reach a smooth, consistent paste. Do not add extra water, as the residual moisture from washing the cilantro is sufficient.
Once the paste is smooth, drizzle in the oil and blend briefly with a quick pulse to incorporate it evenly throughout the chutney.
Transfer the chutney to a serving dish and serve immediately as a condiment, dip, or spread alongside breads, curries, or rice dishes.
