Coriander or green chutney is the best accompaniment to any meal of the day. We can have it in the breakfast, lunch or dinner with the main course dishes. Our favourites, chaat dishes can’t be imagined without this chapati, tangy chutney
When raw mangoes are in season I make green chutney with this fruit. Raw mango adds distinct sour flavour which feels so good. Raw mango consumed with green herbs in the form of chutney provides essential vitamins and minerals to our body
There are many versions of this chutney like coriander chutney without onion which I make during Navratri or coriander chutney with green onion which also gives a nice flavour.
Course- chutney/side dish/dips
Cuisine – Indian
Prep Time – 10 Min
Cook Time – Nil(no cooking required only blending takes 5 minutes)
Total Time – 15 Min
Yield – A bowl full
Author – Bharti Dhawan
Ingredients
1- Fresh, green coriander – 1 bunch (Washed)
2- Raw mango – 1 no (washed and peeled
3- Sliced onion – 1 no
4- Green chilies – 2 nos.
5- Ginger – 1-inch piece
6- Garlic Cloves – 4-5
7- Salt – to taste
8- curd – 2 tbsp
Instructions
1- Remove hard and thick stems from coriander, leaving soft stems as these contain maximum flavour
2- Chop raw mango and green chilies
3- Add all the ingredients to a blender and blend into a fine puree
Notes
1- Add little water for easy blending
2- The no of green chilies can be adjusted to taste
