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Chutneys are quick and easy to make. All you need are a handful of ingredients that you pop inside a mixer grinder, and you have a flavourful delight served in a few blitzes! Amongst the many common ingredients, coriander imparts freshness and vibrancy to any chutney. Hence, we will have a look at a few coriander chutney recipes that you can fix in no time.
You can spread these coriander chutneys in sandwiches or serve them with hot and crispy samosas or sprinkle over dosas as they cook – with these coriander chutney recipes – the possibilities are endless!
Let’s check these out.
Here are three popular wet coriander chutneys along with their uses:
The mint coriander chutney is one of the commonest forms of chutney consumed across India. You can have it with paranthas or pakoras or use it on top of chaats for a spicy zing. Here is a list of ingredients that you need for the mint coriander chutney recipe:
You can make the mint coriander chutney in the following way:
This tomato coriander chutney finds its origins in Tamil Nadu and is locally known as Thakali Kothamali Chutney. It tastes excellent with idli, dosai, puttu, and paniyaram. The tanginess of tamarind and a dash of sugar adds depth to the flavours of the chutney. Here’s what you need for this tomato coriander chutney recipe:
For the tempering, you require:
Following is a step-by-step preparation of the tomato coriander chutney:
In the list of wet coriander chutney recipes, we finally have the very famous coriander and coconut chutney that is served with idli, dosai, and vada. It has a refreshing taste that makes any dish served with it an enjoyable treat. For the coconut coriander chutney, you need:
For tempering the chutney, you need:
Follow the instructions for coconut coriander chutney recipe as below:
If you are looking for a coriander chutney recipe that will last you for a good long while in comparison to the wet coriander chutneys, here is a dry preparation with a longer shelf-life:
This dry coriander chutney recipe lasts for a good two months when stored in an airtight container. Mix the podi with some gingelly oil and your chutney is ready in seconds. Alternatively, you can sprinkle it over idli and dosa as it cooks.
Here are the ingredients required for the kothamalli vera podi:
Follow the steps below to prepare the podi:
Whenever you try any of the coriander chutney recipes from above, make sure that you use organic produce, spices, and ingredients. This small step could significantly elevate the taste and nutritional content of your chutney to a whole new level!
Try 24 Mantra Organic’s Coriander Seeds and savour the taste of organic goodness.
Black And White Sp5der Hoodie Sale 45% Off
555 Sweater Up to 30% Off
Ulm Nutte – Erotische Begleiterinnen
Слоти Онлайн Твоя удача в твоих руках
Hobby Escort – Heiße Verführung