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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India

Coriander Chutney

Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 bunch of coriander leaf (cilantro)
  • 2 or so green chillies
  • 1 tsp cumin seeds or ground cumin (optional)
  • 1 small onion
  • 1 pinch salt
  • juice of ½ lemon or lime

Method

  1. Wash the coriander.
  2. Finely chop the onion, chillies, and coriander.
  3. Add the salt, juice, and cumin.
  4. Blend to a fine paste.