Spicy and Tangy Coriander Chutney


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Recipe for authentic home-made coriander chutney - This may be a common dish, but I decided to add in some variations. This fresh chutney can be served with any of the evening snacks, dosa, used as a spread for sandwich, or as per your liking! Try to play with it and see what works for you!

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Spicy and Tangy Coriander Chutney recipe - How to make Spicy and Tangy Coriander Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 25 to 30 teaspoons
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2 cups chopped coriander (dhania)
10 to 15 green chillies
10 pieces classic salted potato wafers
1 tbsp olive oil
salt to taste
1 tsp sugar
15 to 20 small garlic (lehsun) cloves
1 lemon
1/2 tsp cumin seeds (jeera)
1/2 inch (12 mm) piece ginger (adrak) (optional)
  1. Combine all the ingredients along with 5 tbsp water in a mixer and blend into a smooth paste.
  2. Store the chutney in an air tight container. This chutney can be stored for a good 10 days.
  3. Your chutney is now ready to be served with any dish of your choice!

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This recipe was contributed by New Age Song on 05 May 2015
Food is not just mean't to be eaten, but also cooked with love and served with the passion and enthu...

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