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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.

Source and licence

"Coriander Chutney" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coriander_Chutney, revision 4510061), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coriander_Chutney&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4510061

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

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.