This coriander chutney is a vibrant and flavorful condiment that pairs perfectly with a variety of dishes. The fresh coriander, green chilies, ginger, and coconut come together to create a deliciously aromatic and slightly spicy chutney. It's quick to prepare and adds a burst of freshness to your meals.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Remove the stems and wash the coriander properly.
Blanch the coriander leaves, chilies, and ginger.
Allow it to cool, then add fresh grated coconut.
Season it and make a coarse paste.
Adjust the consistency with water. Serve with tempering.
For a more intense flavor, you can lightly toast the coconut before adding it to the mixture.
Adjust the number of green chilies based on your spice preference.
Use fresh and tender coriander leaves for the best flavor.
Can I store coriander chutney?
Yes, you can store coriander chutney in an airtight container in the refrigerator for up to 3-4 days.
Can I use desiccated coconut instead of fresh coconut?
Yes, you can use desiccated coconut, but fresh coconut gives a better flavor and texture.
What can I serve coriander chutney with?
Coriander chutney pairs well with snacks like samosas, pakoras, sandwiches, and even as a side for rice or parathas.
Can I make this chutney without blanching the ingredients?
Yes, you can skip blanching, but blanching helps to retain the vibrant green color of the chutney.
Can I freeze coriander chutney?
Yes, you can freeze it in small portions for up to a month. Thaw it in the refrigerator before use.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
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