Dhaniya chutney
is a popular Indian condiment
Dhaniya chutney is a traditional Indian condiment often served with appetizers, such as samosas, pakoras and onion bajhi. Dhania is the name for coriander, so it's not surprising that Dhaniya chutney is also referred to as coriander chutney. It is bright green in appearance and has a light, fresh, slightly tart flavor. Dhaniya recipes vary with regard to spice; some require marsala, while others call simply for ground cumin or fresh chili.
Instructions
1. Wash and chop six bunches of coriander (cilantro) leaves. You'll need to take the leaves off the stems. Place the chopped leaves in a blender or food processor.
2. Peel two or three cloves of garlic. You can add more or less garlic, it's up to you. Some like their Dhaniya chutney garlicky. Place the garlic cloves in the blender or food processor.
3. Wash, de-seed and remove the stem from the fresh green chili. You may want to use plastic gloves to protect your hands. Chop the stem off the top of the chili and remove the seeds. Toss the cleaned chili into the blender or food processor.
4. Juice the lime or lemon. You can choose lemon or lime, whichever you prefer. Juice the lemon or lime, making sure you remove the seeds. Add the lemon or lime juice to the blender and salt to taste.
5. Blend the ingredients for two minutes. If the Dhaniya chutney is too thick you can add a few teaspoons of water. Serve the Dhaniya chutney with samosas, pakoras or any other Indian appetizer of your choice.
Tags: Dhaniya chutney, blender food, blender food processor, food processor, lemon lime, Indian condiment