Ingredients

• 2 cups fresh coriander leaves, tightly packed
• 2–3 green chillies (adjust to taste)
• 1 inch ginger, peeled

• 1 tbsp lemon juice or tamarind pulp
• Salt to taste
• ½ tsp cumin seeds (optional)

• 2 tbsp fresh mint leaves
• 1 small garlic clove
• Water, as required

Instructions

1. Clean the Greens: Separate coriander leaves from thick stems and wash thoroughly to remove dirt.
2. Drain Excess Water: Allow the washed coriander to drain completely to avoid watery chutney.
3. Prepare Other Ingredients: Chop green chillies and ginger roughly for easy grinding.
4. Add to Blender: Add coriander, chillies, ginger, salt, and cumin seeds to a mixer jar.
5. Add Tanginess: Add lemon juice or tamarind pulp as per preference.
6. Grind Smooth: Grind to a smooth or slightly coarse paste, adding minimal water if needed.
7. Taste & Adjust: Taste the chutney and adjust salt, spice, or tanginess.
8. Serve Fresh: Transfer to a bowl and serve immediately for best flavour.

Why You’ll Love This Recipe

• Fresh and vibrant flavour
• Quick to make
• Pairs with almost everything
• No cooking required
• Customisable spice level

Common Mistakes

• Using thick coriander stems
• Adding too much water
• Skipping acid element
• Over-grinding

Variations

Mint-Coriander: Add more mint leaves.
Garlic Chutney: Add extra garlic cloves.
No Onion-Garlic: Skip garlic for satvik version.

Personal Note

Dhania ki chutney is something I prepare almost every week. The smell of freshly ground coriander instantly freshens the kitchen. It’s one of those simple condiments that makes everyday meals feel special.