Oct 1, 2012

Dhaniye ki Chutney - Restaurant Style

Dhaniye ki Chutney
Coriander relish
This coriander relish, chutney or accompaniment is a perfect partner to most Indian kababs, rolls or sandwiches. It can even be enjoyed with everyday meals instead of using pickle. This chutney goes great as bread spread for veg sandwiches or wraps and rolls. You can make a batch and keep it in the fridge for almost one month.

Making time 15 mins
Dhaniya/Fresh Coriander 150 gms
Pudina/Mint leaves 50 gms
Onion 1
Lemon juice of 2 lemons
Green Chilies 2 (can be adjusted as per taste)
Salt and pepper to taste

  • Pick the coriander and mint leaves.
  • Chop the onion.
  • In a mixer grinder, put the leaves, lemon juice, chopped onion, green chilies, salt and pepper, and make a fine paste.
  • The chutney is ready!
  • Before serving, in a small serving plate, mix 1 spoonful of chutney with 3 spoonfuls of curd. Beat well, and then serve.
It can be used to make a 'Junglee Sandwich'. Click here for recipe.


  1. Thank you.. I'd been looking for a decent coriander chutney recipe for ages. I never tried putting in the onions. Will try it for sure.



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