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About Coriander Chutney
Chutney is a spicy or savory condiment that originated in India. Coriander Chutney is gluten-free, healthy, vegan, flavorful, and served with many Indian dishes like various chaat recipes, appetizers, and sandwiches. This Coriander Chutney recipe is my mom’s recipe, and I love it so much. I have tried various other versions of this chutney but always come back to my mom’s recipe. It is spicy, semi-thick, creamy, spreadable, and multi-purpose. For me, this chutney is not only limited to chaat or sandwich, but I love to spread it on Khakhra. I like to have this chutney with dal and rice. I also applied it on Paratha, roll it, and enjoy it! Simply spread it on a slice of bread, and a quick snack is ready in no time. Texture: It is semi-thick, smooth, and spreadable. Adding peanuts helps to combine all the ingredients and makes it rich and creamy. Flavors: The coriander chutney is spicy, earthy from the full of coriander flavors, tangy, and nutty with the addition of raw peanuts. Ease of Making: Super easy and quick! It is no-cook chutney; all we need is a good quality blender or grinder. First, blend the peanuts into powder, and then add rest of the ingredients. Finally, blend them again into a smooth paste, and the chutney is ready.
Ingredients
Step-by-Step Directions
Wash the coriander leaves thoroughly and remove the hard stems. Roughly chop the coriander leaves and set them aside.
Take the peanuts into the blender and grind them into powder. Do not over-grind to avoid the separation of oil from the peanuts.
To this, add chopped coriander leaves, green chilis, turmeric powder, salt, lime juice, and water.
Blend everything into a smooth paste.
Notes: You might have to stop a few times and stir the ingredients. If everything is not coming together, you might need to add a little bit more water. However, add water carefully, as the chutney should not be very thin or runny.
Now the chutney is ready, serve it right away or refrigerate it.
Storing and Freezing
Keep the chutney in an air-tight container and refrigerate it for up to 4-5 days. Coriander chutney freezes well for a longer period of time. So freeze it in a freezer-safe container for up to 3 months. The other best idea to freeze the chutney is to use an ice cube tray. Divide the chutney into an ice cube tray, and place it in the freezer. Once the chutney cubes are frozen, pop them out, and put them in the freezer-safe container or bag. Then place them back in the freezer and defrost the chutney cube one at a time or as many as you want.
Add More Flavors
You can customize this chutney as per your preferences. Add roasted cumin powder and black salt for more flavor. For a minty flavor, add a few mint leaves. Instead of lime juice, add amchur powder or chaat masala powder. Add a pinch of sugar or honey to give a hint of sweetness.
Helpful Tips
You can use tender coriander stems with leaves to make chutney. But do not use hard stems, as they will make the chutney bitter. Adding peanuts provides the texture to the chutney, making it creamy and easily spreadable. Instead of peanuts, you can also use Dalia Dal (roasted split gram) or coconut. Add the green chilis fewer or more as per your spiciness preference. Turmeric enhances the color of coriander chutney, but you can skip it if you want. The chutney should not be very thin or runny, so initially, add little water and then add water gradually as needed. Adding too much water will dilute the flavors of the chutney. For more flavors, you can also add roasted cumin powder and black salt to the chutney.
Can I Skip Peanuts?
Peanuts make the coriander chutney thick and creamy and also bind all the ingredients. But you can leave out the peanuts if you prefer. Also, you can use roasted peanuts or Dalia Dal (roasted split gram) instead of raw peanuts. Adding coconut instead of peanuts is another option.
Can I Add Some Sweetness?
I know some people like to add a dash of sugar to make spicy chutney with a hint of sweetness. Adding a bit of sugar also enhances the taste of chutney. So, you can definitely add some sugar or honey to add some sweetness.
Can I Freeze The Coriander Chutney?
Absolutely! Coriander chutney freezes very well for up to 3 months. It also retains its bright green color even after freezing. You can freeze the chutney in a freezer-safe container, but I highly recommend freezing it in cubes. To do so, pour the chutney into each well of the ice cube tray equally, and place the tray into the freezer. Once it is frozen, pop out the chutney cubes, put them in the freezer bag, and transfer them to the freezer again. Then take out as many chutney cubes as you need them, defrost and enjoy. You can microwave the chutney cubes for a few seconds to defrost immediately.
Appetizers To Enjoy With Chutney
Potato Quesadillas Indian Style Paneer Paratha (No Onion No Garlic) Potato Chickpea Chaat / Aloo Chana Chaat
