How to make GREEN DHANIA Chutney | Coriander Chutney | धनिए की हरी चटनी ​- QUICK RECIPE

fresh mint leaves

🥗Healthier: fresh basil leaves

💰Cheaper: dried mint

Basil provides a similar flavor profile and is often more accessible.

fresh coriander leaves

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a good substitute for flavor and is more widely available.

green chili

🥗Healthier: jalapeño

💰Cheaper: red chili flakes

Jalapeños offer a milder heat, while red chili flakes can add spice.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, and vinegar is a cost-effective alternative.

Wash and clean the fresh coriander leaves and remove the stems, using only the leaves.

Cut the coriander leaves into smaller pieces to help them grind better in the blender.

Chop the garlic cloves into smaller pieces for easier blending.

Chop the green chilies into smaller pieces, using 3-4 for a spicier chutney or 1-2 for less spice.

Add the chopped coriander leaves, garlic, green chilies, lemon juice, and amchur powder to the blender.

Add salt to taste and a little bit of water, being careful not to add too much at once to avoid a watery chutney.

Blend the mixture until it reaches a nice paste consistency, adding more water as needed in small amounts.

Check the consistency of the chutney and ensure it has a beautiful green color, avoiding the addition of too many spices that could dull the color.

Add 1 tablespoon of mustard oil to the chutney and mix well to enhance flavor and shine.

Transfer the chutney to a container and store it in the fridge, where it can last for a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary