Taste the best organic spices in this recipe for fresh coriander chutney. This combination complements almost any snack and offers a satisfying and enjoyable taste experience.
Ingredients:
- One bundle of freshly cut and cleaned coriander.
- Green chilies—two pieces
- Garlic cloves—two pieces
- Finely chopped onion - 1 piece
- A little slice of ginger
- Hing - 1/2 teaspoon
- Turmeric powder (½ teaspoon)
- Fenugreek seed (1/4 teaspoon)
- Cumin seed - one teaspoon
- Lemon juice - one tablespoon
- 1 tablespoon of vegetable or olive oil.
- Salt and water are taste-tested as needed.
Directions:
- Heat the pan's oil over a medium flame.
- Mix the asafoetida (hing), cumin, and fenugreek seeds. Add the ginger, onion, and garlic, roughly chopped. Add the turmeric powder and green chilies. Simmer for a minute.
- Add the chopped coriander now, and cook for two to three minutes. When the mixture has cooled, remove the pan.
- Add water and lemon juice. Grind it with other ingredients until a paste-like texture is achieved.
- It goes well with a side dish to any supper and remains well in the refrigerator for up to a week when covered.
Conclusion:
Whenever you're looking for a companion to your dish that's both delicious and beneficial, then give this fresh coriander chutney recipe a try. Remember to source the best organic spices to uplift the Indian flavors.