Coriander Chutney
Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.
Ingredients
- 1 bunch of coriander leaf (cilantro)
- 2 or so green chillies
- 1 tsp cumin seeds or ground cumin (optional)
- 1 small onion
- 1 pinch salt
- juice of ½ lemon or lime
Ingredients for 5 servings (140 g) · the original recipe
Method
- 1
Wash the coriander.
- 2
Finely chop the onion, chillies, and coriander.
- 3
Add the salt, juice, and cumin.
- 4
Blend to a fine paste.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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