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

Ingredients

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

Recipe

• 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.

http://www.tasteandflavours.com/2012/09/junglee-chicken-sandwich.html