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.
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
- 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!
- 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.