Dhania Chutney
A vibrant and fresh green chutney made from coriander leaves, green chilies, and a hint of lemon. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, or sandwiches.
For 8 servings
4 steps.
- 1
Step 1
- a.Prepare the Coriander (3 minutes)
- b.Thoroughly wash the coriander bunch under running water. For best results, soak it in a large bowl of water for a few minutes to allow any grit to settle at the bottom.
- c.Drain the water and roughly chop the coriander leaves along with their tender stems, which are full of flavor.
- 2
Step 2
- a.Combine Ingredients in Blender (1 minute)
- b.Place the chopped coriander, green chilies (stems removed), peeled ginger, garlic cloves, roasted gram dal, cumin seeds, salt, sugar (if using), and lemon juice into a high-speed blender or grinder jar.
- 3
Step 3
- a.Blend to a Smooth Paste (2 minutes)
- b.Blend the ingredients on high speed, starting without any water. You may need to scrape down the sides of the jar once or twice.
- c.Add 1 tablespoon of cold water at a time, only if necessary, to help the blades move and achieve a smooth, thick paste. Using cold water is crucial for preserving the chutney's vibrant green color.
- 4
Step 4
- a.Final Adjustments and Serving (1 minute)
- b.Once smooth, taste the chutney and adjust the seasoning. Add more salt for savoriness, lemon juice for tang, or a small piece of green chili for more heat if desired. Blend for a few more seconds to incorporate.
- c.Transfer the chutney to an airtight container. Serve immediately or refrigerate for up to 4-5 days.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain a bright green color, add an ice cube to the blender while grinding. The cold temperature prevents the coriander from oxidizing and turning dark.
- 2If you don't have roasted gram dal, you can use roasted peanuts, a few cashews, or even a small piece of bread as a thickening agent.
- 3For longer storage, pour the chutney into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer-safe bag. They will last for up to 2 months.
- 4If your chutney tastes slightly bitter, a pinch of sugar or a little extra lemon juice can help balance the flavor.
- 5Always use the tender, thin stems of the coriander bunch as they are packed with the most flavor and aroma.
Adapt it for your goals.
Minty Twist (Pudina Chutney)
Add 1/2 cup of fresh mint leaves (pudina) along with the coriander for the classic green chutney served with kebabs and tikkas.
Creamy VersionCreamy Version
For a milder, creamier chutney perfect for sandwiches, blend in 2-3 tablespoons of thick plain yogurt (curd) or a handful of soaked cashews.
Nutty TextureNutty Texture
Incorporate 2 tablespoons of roasted peanuts or desiccated coconut for a thicker, nutty chutney, which is a popular variation in South Indian cuisine.
Sweet & TangySweet & Tangy
Add 1 tablespoon of tamarind paste and 1 teaspoon of jaggery or a pitted date for a sweet and sour flavor profile that pairs well with chaat items.
Why this is on our healthy list.
Rich in Antioxidants
Coriander, ginger, and garlic are loaded with antioxidants that help fight free radicals in the body, reducing oxidative stress and supporting overall cellular health.
Aids Digestion
Ginger and cumin seeds are well-known for their digestive properties. They can help soothe the stomach, reduce bloating, and improve overall gut health.
Immunity Booster
The high Vitamin C content from coriander and lemon juice, combined with the antibacterial properties of garlic, helps strengthen the immune system and ward off common infections.
Frequently asked questions
The chutney can oxidize and darken due to heat from the blender or exposure to air. To prevent this, use cold water or an ice cube while blending, avoid over-blending, and add lemon juice, which acts as a natural preservative and color retainer. Storing it in a completely airtight container also helps.