Name: Coriander/Dhania Chutney recipe by Monika S at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10
Ingredients: 250 gms washed, cleaned and roughly chopped coriander leaves/ Dhania patta (Remove the thick stems and discoloured leaves); 3 tbsp Mustard oil; Juice of one big lemon; 10 big garlic cloves; 1 tbsp of Bhujia/peanuts/roasted chana dal; 2 big green chillies (increase/decrease as per your taste); Salt to taste

ABOUT Coriander/Dhania Chutney RECIPE

Coriander/Dhania chutney goes well with almost everything like kebabs, sandwiches or even dal chawal sabzi. My mom makes this chutney almost everyday for lunch in her silbatta and serves it with her dal chawal sabzi. You will get this chutney in almost every Bengali household.

Ingredients Serving: 10

250 gms washed, cleaned and roughly chopped coriander leaves/ Dhania patta (Remove the thick stems and discoloured leaves)
3 tbsp Mustard oil
Juice of one big lemon
10 big garlic cloves
1 tbsp of Bhujia/peanuts/roasted chana dal
2 big green chillies (increase/decrease as per your taste)
Salt to taste

Instructions

Take garlic cloves, chilies, lemon juice in the grinder, add some chopped dhania patta. Grind it well. Slowly keep adding all the dhania patta and grind.
Once the paste is formed, take it out in a bowl, add salt and oil. Mix it well and store in the refrigerator.

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