This is the most versatile chutney among all the other chutneys, going well with almost anything. It has a fresh flavor from the coriander, spiciness from the green chili and a hint of sourness from lemon.
You can pair it with:
- rice dishes
- pakoras and samosas
- tikkas and kababs
Since my kids don’t like it too spicy, I have to go mild on the spices for everyday meals. This chutney is my way to add a kick to my plate as I can add it separately. I always make a big batch and store it in the fridge. It stays good in the fridge for up to a week or in the freezer for up to 6 weeks.
Apart from serving it as a side, you could also mix it with yogurt to make a raita, or add to your beaten eggs to make an omelette, or even use it to marinate your meat. Growing up we used to have this chutney almost every day with daal-chawal (rice and lentils), so it holds a special place for me. I have yet to find a person who doesn’t like this chutney (well, unless you have coriander).
Here is the super easy method:
- 2 cups fresh coriander
- 3-5 spicy green chilies (adjust according to preferred spice level)
- 1 garlic pod
- juice of 1/2 lemon
- 1 tomato
- 1/2 tsp black salt (substitute regular salt)
- Put everything into a blender (put coriander on the bottom and tomatoes on top to keep the it from flying away from the blades).
- Blend until everything is smooth. (Do not add any water, but move the ingredients by shaking the jar a bit, if they get stuck).
- Transfer to an airtight container and store in the fridge for up to a week of freeze for up to 6 weeks. (Always use a dry and clean spoon while serving, to avoid spoilage)