Coriander Chutney

Everyone loves a good green chutney – it’s got spice, flavour, and colour all in one condiment!

Inspired by the Cilantro Chilly Sauce Frittata that I had at Egg Factory, I came up with this coriander chutney that goes especially well with egg in any form. The batch of chutney pictured below accompanied Jowar-Atta Rotis with Asparagus and Boiled Egg filling.

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So what’s different about this chutney, you ask. First, it really is that green when freshly made! Second, it’s got urad dal (black gram) which gives it a slight creaminess and finally, it’s got lemon instead of tamarind and that gives it a fresh, spunky taste.

This recipe is suitable forΒ everyone – the makers, the eaters, the salads, and the omelettes!

INGREDIENTS

For one little batch of chutney, you will need:

  • 100g coriander leaves
  • 5 pods of garlic
  • 3 medium chilles
  • 1 tsp urad dal (split, shelled, black gram)
  • Juice of 1/2 medium lemon
  • Salt
  • Oil

Six simple steps is all it takes.

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Seriously, you don’t need any TIPS for this one! Just remember to make it in small batches because it tastes best fresh!

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