Coriander Chutney (Indian Cilantro Chutney)

1. In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
2. Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
3. Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
4. Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
5. Store the cilantro chutney in a covered bowl or container in the refrigerator.
6. Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

Serving suggestions

1. Serve the delicious coriander chutney with snacks like sandwiches, patties, fritter, or your favorite Indian snacks.
2. For a Vegetable Sandwich or any sandwich you can spread it on the bread as well as enjoy as a dipping sauce. I also add it as a topping on the wraps I make.
3. Cilantro chutney also tastes awesome with fried snacks like Pakoda, Samosa, Falafel or Potato Wedges.

Storage and leftovers

1. Whether you have leftovers from a snack or made a batch of coriander chutney for later, you’ll be able to enjoy this sauce for days to come.
2. Store your coriander chutney leftovers in an airtight container in the refrigerator for 3 to 4 days.
3. If you want your cilantro chutney to last longer than a week, it can be frozen for up to a month. Try freezing your chutney in small batches using an ice tray to make for easy portions.