Chutneys are staples of Indian cuisine and there are so many to choose from and so many different ways of making each. This version of the popular coriander chutney is light, tangy and super-fast to make. Let’s get started.
Coriander Chutney – Recipe
- 1 bunch coriander, roots trimmed, soaked in salted water for 15 minutes and chopped
- ½ red onion, chopped
- ½ lime, juiced (can be substituted with half a plum tomato)
- Salt, to taste
- ½ cup coconut pulp (can be substituted with 1 Tbsp. coconut cream)
- Blend everything – except the coconut pulp – in a blender or food processor until smooth.
- Add coconut pulp and blend until well combined.
- Taste test for seasoning and add more salt or lime juice as desired.
- Dish out and serve as a side with dosa or idli or as a cooling accompaniment to spicy dishes.
It’s quick and easy and has an irresistible tang that’ll balance carb-heavy meals perfectly.