Coriander Chutney or green chutney recipe is a staple accompaniment when it comes to preparing aloo tikkis, dhoklas, samosas and sandwiches.There are different variants of green chutneys that go well with specific foods. The base is the same – coriander leaves, and sometimes mint leaves are added too. The other ingredients vary slightly to give the chutney a unique taste.
Easy & Quick Green Chutney Recipe
The recipe of hotel style green chutney I am sharing today is hot, and slightly sweet.The vibrant color, flavors of fresh coriander and heat from green chilies and onion make this chutney so lip-smacking. Pair it with your favorite snacks as a dip, or use it as a spread when you make sandwiches, the zesty coriander chutney would surely enhance the overall flavors of your food.
Now let’s take a look at the recipe.
How to make Green Chutney
- Coriander leaves – 2 cups
- Roasted peanuts – ¼ cup
- Lemon juice – 1 tbsp
- Green chilies – 5 or to taste (I used mildly spicy variety)
- Garlic – 6 cloves
- Onion – ½, small
- Salt – to taste
- Jaggery – 2 tbsp
- Water – ¼ cup
- Prepare the ingredients for green chutney.
- Grind all the ingredients together to a smooth paste with water.
- Remove the chutney into a clean and dry container. It stays good for 1-2 days in the refrigerator. Goes well with sandwiches, dhoklas and aloo tikkis. Enjoy!
Green Chutney Recipe with Step by Step Pictures Below
Prepare the ingredients for the green chutney recipe.
Grind 2 cups coriander leaves, 1/4 cup roasted peanuts, 1 tbsp lemon juice, 5 green chilies, 6 cloves of garlic, ½ small onion, salt to taste, and 2 tbsp jaggery to a smooth paste using 1/4 cup water.
Remove the chutney into a clean and dry container. It stays good for 1-2 days in the refrigerator. Goes well with sandwiches, dhoklas and aloo tikkis. Enjoy!