Gujarati Coriander Chutney Recipe

Gujarati Coriander Chutney Recipe - Make this tangy and spicy chutney to go along with Rotis or Parathas.
Gujarati-coriander-chutney-recipe

This Gujarati Coriander Chutney Recipe will be a perfect side-dish for not just Gujarati main-course dishes like Rotla, Thepla and Bhakri but also for mainstream Indian dishes such as Dosa, Idlis, Rotis and many more.

This Gujarati influenced Chutney also features as a side-dish along with Dhokla (though Gujaratis may disagree). It gives that balanced taste to any dish and provides that right combination of taste – spiciness and tanginess to this flavorful Chutney recipe.

Gujarati Coriander Chutney Recipe 1
Coriander Chutney is a great combination for snacks or for main-dishes such as Rotis and Dosas. Photo: Wikipedia

This Coriander Chutney has a combination of different ingredients each of which bring a different flavor to the whole dish- Chillies, Tamarind, Ginger, Mint and Onion. The texture of the dish is also varied because of these ingredients.

Try other Chutney recipes:

Find recipe for Gujarati Coriander Chutney recipe, below.

 

Gujarati-coriander-chutney-recipe

Gujarati Coriander Chutney Recipe

Gujarati Coriander Chutney Recipe - Make this tangy and spicy chutney to go along with Rotis or Parathas.
5 from 1 vote
Course Side Dish
Cuisine North Indian
Servings 4 people

Equipment

Ingredients
  

  • 1 bunch coriander leaves.
  • 1/2 tablespoon Coconut grated
  • 4 flakes garlic.
  • 4 nos. Green chillies.
  • 1 no. tamarind small ball, as big as a lemon
  • 1 no. ginger. small piece
  • 1 tablespoon sugar
  • 4 leaves Mint also called Pudina
  • 1 no. Onion small
  • 1 pinch Salt to taste

How to make:
 

  • Eash the coriander leaves thoroughly and separate the leaves from the stems. Make sure that any dirt is removed.
  • Grind the ingredients - Coriander Leaves, Mint Leaves, Garlic, Chillies, Ginger, Sugar and Salt.
  • The consitency after you grind them should be that of a smooth paste.
  • Set this chutney aside.
  • Squeeze the tamarind soaked in water so that you get soft pulps of Tamarind.
  • Breakup the tamarind pulp into smaller pieces.
  • Mix the Chutney with the Tamarind pulp.
  • Garnish the Chutney with fresh coriander leaves and serve!

Notes

  • If you don't like Tamarind yet would like the sourness, then just use a tablespoon of squeezed Tamarind water before the ingredients are put in the mixer.
  • Store this Chutney in an airtight container and in the Fridge. It will last between 4-7 days. 
Liked this recipe?Comment below how it was!
Mention on Instagram @indianfoodkitchens or tag #indianfoodkitchens!
Let us know on Facebook @indianfoodkitchens

Comment below on what you think....

This site uses Akismet to reduce spam. Learn how your comment data is processed.