Coriander (Dhaniya) Chutney

Coriander (Dhaniya) Chutney

Coriander (Dhaniya in Hindi) chutney is an easy, very delicious, flavourful and definitely healthy chutney/dip. I usually tend to have it with all of my snacks, paranthas and also as a side during lunch/dinner. The distinct taste and smell makes it very appealing to me – good enough reason for me to prepare it and store in the refrigerator for future consumption.

Coriander, also known as Cilantro, is a very beneficial herb. It is very low in calories and contains no cholesterol. It’s deep-green leaves possess good amounts of antioxidants, essential oils, vitamins, minerals and dietary fiber, which help reduce bad cholesterol while raising good cholesterol levels. It is anti-septic, analgesic, aphrodisiac, fungicidal, helps with digestion and is a natural stimulant. Coriander is also used in the treatment of skin inflammation , high cholesterol levels, diarrhea, mouth ulcers, anaemia, indigestion, menstrual disorders, smallpox, conjunctivitis, skin disorders, and blood sugar disorders while also benefiting eye care. That is indeed a long list of benefits – which we all certainly do not want to miss !!

I have made this chutney in different ways thus I am sharing 2 different methods to make coriander chutney. Either way, it is awesome 🙂

Method 1 :

The ingredients for the Dhaniya (Coriander) Chutney are:

  1. Coriander leaves : 1 cup
  2. Green chilli : 1
  3. Ginger : 1/2 ” inch
  4. Salt : to taste
  5. Lemon juice : 1/4 tsp
  6. Water : as needed

Wash the coriander leaves and place them in a colander so as to drain out the excess water.

Take a mixer jar. Add the washed coriander leaves, green chilli, salt, ginger and grind it. Add little bit of water, if needed. Add lemon juice and mix well.

Your spicy Coriander (Dhaniya) Chutney is ready ! Feel free to use it with snacks, paranthas, sandwiches and so on.

You can also store this chutney for 4-5 days in the refrigerator.

Method 2 :

The ingredients for the Dhaniya (Coriander) Chutney are:

  1. Coriander Leaves : 1 cup
  2. Green chilli : 1
  3. Garam Masala : 1/2 tsp
  4. Dried Mango Powder (Amchur) : 1/2 tsp
  5. Salt : to taste
  6. Water : as needed

Wash the coriander leaves and place them in a colander so as to drain out the excess water.

Take a mixer jar and add the washed coriander leaves, green chilli, salt, garam masala, dried mango powder; and grind it. Add water as required.

Your spicy Dhaniya (Coriander) Chutney is ready ! Feel free to use it with snacks, paranthas, sandwiches and so on.

You can also store this chutney for 4-5 days in the refrigerator.

Insider Tips / Finer Points :

  • You may adjust spices according to your taste buds.
  • You may temper this chutney with cumin seeds in a little bit of oil. It will increase the chutney’s shelf life.
  • You may also add onion, garlic or peanut to give a bit more flavour to the chutney.
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