3 Ways to Make Green Chutney / How to Prepare Coriander Dip | Dhaniya Chatni Recipes
Whether you're looking to make green chutney to dip on dishes like samosas, to eat along with roti & rice, or to spread on dishes like vada pav, dosas.. I've got you covered! Here's 3 ways to prepare green chutney out of the dozen of versions we all make.. Coriander Yogurt Dip to dip on spicy snacks, daily green chutney to eat along with our daily indian food, garlicy coconut chutney to spread on dosas, dabeli or to eat with mild snacks..
There's no need to wonder around to find the text recipe, here you have it:
1st Variant : Coriander Yogurt Dip (great as a dip for spicy snacks)
Ingredients:
1 Bunch Coriander
Few Mint Leaves
½ to 1 tsp Lemon Juice
Salt as per taste
¼ tsp Sugar (opt.)
¼ to ½ cup Smooth Thick Yogurt
Method :
In a blender jar, add in the coriander, mint, lemon juice, salt, sugar and blend to a thick paste using minimal amounts of water if required.
Transfer to a bowl, mix with yogurt and serve!
Note : Ingredients like black salt, clove powder chaat masala can be added as you desire.
2nd Variant – Daily Green Chutney (goes well with Indian Daily Food, i.e. roti, rice..)
Ingredients
1 Bunch Coriander
1 Small Tomato
¼ tsp Cumin Seeds
Salt to taste
½ Green Chili
½ inch piece Ginger
Method
Add all the ingredients to a blender jar and blend! Serve with Daily Indian food or snacks.
3rd Variant – Garlicky Green Chutney (perfect to spread on vadapav, dalebi, dosas, sandwiches)
Ingredients
1 Bunch Coriander
2 Large OR 4 Small Garlic Cloves
½ Green Chili
Small Chunk of Coconut OR 1 tbsp desiccated coconut.
¼ tsp Cumin Seeds
2 tb. Roasted Chana Dal or Futana
3-4 Curry Leaves
Salt to taste
¼ cup Water
Method:
Add all the ingredients to a blender jar and blend to a smooth paste, using more water if required.
Serve with mild snacks, or spread on recipes like vada pav, dosa.. Enjoy!
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How to make fresh Coriander Mint Chutney - Food with Chetna
In today's Food with Chetna episode I will show you how to make an amazing Coriander Chutney! Please note you will need a food blender!
A fresh coriander chutney with mint, garlic and ginger. This super quick chutney, which is an explosion of flavours, will transform your meal. Great with rice, curries, breads and as an accompaniment with finger food. Enjoy!
Subscribe to my page to see even more amazing recipes and get your creativity flowing!
Handful of fresh coriander
2 garlic cloves
1/2 inch piece of ginger
1 green chilli
Handful of fresh mint leaves
1 tbsp lemon juice
1/2 tsp salt
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Dhaniya Chicken masala | हरे मसाले का धनिया चिकन | हरा धनिया मुर्ग | Chicken masala | Chef Ranveer
GREEN MASALA CHICKEN CURRY | हरा मसाला चिकन करी - Just the colour of this dish is enough to hook you right? I got so excited about making this recipe that I forgot to get the star ingredient!! Dhaniya bhool gaya :(
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GREEN MASALA CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Paste
5-6 Garlic cloves, लहसुन
2 inch Ginger, peeled, अदरक
2 tbsp Peanuts, roasted, भुनी हुई मूंगफली
Salt to taste, नमक स्वादअनुसार
For Green Paste
2 cups fresh Coriander leaves, धनिया पत्ता
¼ cup Peanuts, roasted, भुनी हुई मूंगफली
Salt to taste, नमक स्वादअनुसार
¼ cup Oil, तेल
2-3 Green chillies, broken into half (less spicy) हरी मिर्च
For Marination
900 gms Chicken (drumstick, thigh) चिकन टंगड़ी
Prepared paste, तैयार किया हुआ पेस्ट
Prepared Green Paste, तैयार किया हुआ हरा पेस्ट
½ cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
For Tempering
1 ½ tbsp Oil, तेल
Marinated Chicken, मैरिनेटेड चिकन
1 cup Water as required, पानी
2 tsp Oil, तेल
For Garnish
Coriander sprig, धनिया पत्ता
Chili oil, मिर्च का तेल
Process
For Paste
In a mortar pestle, add garlic, ginger, peanuts, salt to taste.
Make a coarse mixture. Keep aside for further use.
For Green Paste
In a bowl, add coriander leaves, roasted peanuts, salt to taste, oil, green chillies.
Transfer it into a grinder jar and grind into a smooth paste and keep it aside for further use.
For Marination
In a large bowl, add chicken, prepared paste, prepared green paste, curd, salt to taste and marinate well and keep aside for further use.
For Tempering
In a shallow pot or handi, add oil once it's hot, add marinated chicken and cook on medium flame for 10-15 minutes.
Add water and mix well. Cover it with a lid and cook until the chicken is tender and cook well.
Add oil and cook for 2-3 minutes.
Onces done, transfer it into a serving dish, garnish it with chili oil, coriander sprig and serve hot with roti.
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aalur porota(rawa ata, salt, garlic ginger chilli paste, ajwain, coriander leaf, potato mashed, oil)