Coriander chutney is great served with all kinds of dishes. From Tandoori chicken and meat to dosas and idlis, this is a good chutney recipe to have. It might be quick and easy to make but it tastes like you put a lot of work in.
The chillies you use are up to you. I like to use bird’s eye green chillies and a lot of them. I’ve toned the dosage down for the recipe but feel free to add more to taste.
I also love Indian chutneys served with lamb and chicken curries. All of my chutneys really add an extra dimension of colour and flavour to any recipe. I always like to have a few on the table to serve with curry. The good thing is they last in the fridge for quite a few days so can be made ahead of time.
If you enjoy this chutney recipe why not give my other great chutney recipes a go:
International & UK Orders
- 1 teaspoon roasted cumin seeds
- 1 large bunch fresh coriander
- 3 green chillies
- 2 cloves garlic
- Juice of one lemon
- Salt to taste
- Blend all of the ingredients until you have a smooth chutney.
- That's it... You're work is done.