Coriander chutney with the heat of green chilies, the zing of lemon juice and dry pomegranate seeds, the sharpness of ginger, and the savory taste of onions which makes it very tasty and pleasing. This Punjabi recipe for green chutney is my mom’s recipe. I make a number of chutney varieties, be it the garlic chutney or coriander chutney or any other chutney. But she would always make the green chutney as per this recipe and we love always love it. The snacks recipes and pulao recipes are incomplete without smashingly delish green chutney.
Green chutney is a combination of different green vegetables such as coriander, mint leaves, green chilies, etc. Green chutney varieties include tandoori chutney which is in the combination of yogurt along with a secret ingredient, green chutney for sandwiches and many more. Punjabi green chutney calls for
Coriander: Fresh coriander leaves along with the stem are properly cleaned and washed and chopped and used to make this green chutney. My mother never added mint leaves because then mint leaves were available only during the summers only and therefore it wasn’t an essential ingredient for this chuntey recipe.
Onion: Onion balances the flavors very beautifully. Not only this, onion gives a pretty green color to the coriander chutney. Absolutely indispensable for the Punjabi recipe for green chuntey-onions!
Flavors: Dry pomegranate seeds, lemon juice add the necessary kick to the chuntey recipe, green chilies make the chuntey spicy; both tanginess and spiciness are essential for good Punjabi green chutney. I love to use raw mangoes for my green chuntey recipes for my mom used to add the evergreen lemon juice and dry pomegranate seeds
Spices: Cumin seeds (jeera), black salt are the spices used for this chuntey recipe.
Cold Water: Chilled for should be used for any green chutney recipe. It keeps the color as well as the taste of coriander chutney intact.
Serve it with steaming hot samosa for a weekend breakfast.
1.This recipe makes 1 cup of coriander chuntey.
2.In a grinder jar add 1 bunch of green coriander leaves 2 chopped green chillies, 1 tsp dry pomegranate seeds (anaardana), black salt (kala namak) to taste and ½ tsp cumin seeds (jeera). Squeeze in juice of 1 lemon.
3.Add chilled water as much required.
4.Grind to a fine chutney. Do not over grind it.
PREP TIME 10 minutes
COOK TIME 0 minutes
TOTAL TIME 10 minutes
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