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coriander chutney
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Coriander chutney

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Coriander chutney
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On a sunny Sunday afternoon, you decide to make something zesty and refreshing in your cozy kitchen. The story of Coriander Chutney unfolds with you at its center.

You start with two cups of fresh coriander leaves, adding half a cup of mint for a cool touch. Four garlic cloves join the mix for depth, while two green chilies bring a hint of spice. A sprinkle of salt and a dash of apple cider vinegar complete the ensemble.

You wash the leaves, then blend them with garlic and chilies. A pinch of salt and vinegar go in, and you blend until smooth.

Coriander chutney ingedients

The chutney, now ready, takes two forms. In one dish, it stays bold and pure. In the other, you mix in some yogurt for a softer flavor.

Traditionally, this chutney pairs with snacks like Pakoras or Shoornakhot. But it also shines as a spicy sauce at any meal.

As you taste it, freshness from the coriander and mint greets you first, followed by a playful kick from the chilies and a lingering tang from the vinegar.

This Coriander Chutney story is about more than mixing ingredients. It’s about the joy of creating something delightful with simple elements. It’s a reminder of the joys of cooking.

Coriander chutney

Tune in to a quick video on making this tasty Recipe

EQUIPMENT NEEDED TO MAKE CORIANDER CHUTNEY

blender

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Coriander chutney
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Coriander chutney

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • – Coriander Leaves: 2 cups of these vibrant green leaves form the base of our chutney.

  • – Mint Leaves: Half a cup to introduce a refreshing twist.

  • – Garlic: 4 cloves to add a depth of flavor.

  • – Green Chilies: 2 of these for a subtle yet noticeable heat.

  • – Salt: Half a tablespoon to enhance the overall flavors.

  • – Apple Cider Vinegar: Half a cup for a tangy zing that ties everything together.

Directions

  • Start by gathering your ingredients. The key is in their freshness and quality.
  • In a blender, combine the coriander leaves, mint leaves, garlic, green chilies, salt, and apple cider vinegar. The order doesn’t matter as much as the harmony they will create.
  • Blend everything until the mixture achieves a smooth, consistent texture. This blending process is crucial – it’s where the magic happens, where individual flavors meld into something unique.
  • Serving: Versatility at Its Best
  • The chutney can be served in two delightful ways. For a pure, bold taste, serve it as is. If you prefer a milder, creamier version, mix in some yogurt. This versatility makes the chutney a perfect accompaniment to various dishes.

Recipe Video

Notes

Did You Enjoy Making This Recipe?If you have any questions or comments, feel free to leave them below.

Click Here to Make Afghanistan’s National Dish: Kabuli Pulao Recipe