Coriander chutney is great served with your favourite curries.
This coriander chutney is a must have with so many different curries. It could not be more simple to make with only a few ingredients and the colour definitely livens up your plate!
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.
Does this coriander chutney have to be hot spicy?
As with all my recipes be sure to make your chutney to your own tastes. I suggest 3 green chillies but go ahead and add a few more if you like the extra heat. Just add 1 green chilli with too much heat isn’t for you. I find 3 chillies to be perfect for me.
Dry fry the cumin seeds for 30 seconds making sure not to burn them.
Place the coriander, cumin, chillies, garlic lemon and salt in the blender.
Blend all of the ingredients together until smooth.
Serve the delicious coriander chutney with dosas.
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.