{"id":528,"date":"2015-02-19T16:40:15","date_gmt":"2015-02-19T16:40:15","guid":{"rendered":"http:\/\/www.tastyfoodspot.com\/?p=528"},"modified":"2015-11-06T16:27:02","modified_gmt":"2015-11-06T16:27:02","slug":"spicy-coriander-chutney-recipe","status":"publish","type":"post","link":"https:\/\/theindianspot.com\/spicy-coriander-chutney-recipe\/","title":{"rendered":"Spicy Coriander Chutney Recipe"},"content":{"rendered":"<p>Coriander leaves are the most widely used herb in Indian cooking. No matter which region of the country you are from, if you love to experiment with cooking, you simply can\u2019t help but sprinkle finely chopped fresh leaves of this amazing spice over your dishes every now and then. But why should you use it only for adding flavor to other dishes when it can be pureed and transformed into tangy and tasty chutney? Yes, today\u2019s recipe is spicy coriander chutney.<\/p>\n<p><a href=\"http:\/\/theindianspot.com\/wp-content\/uploads\/2015\/02\/a190.jpg\"><img decoding=\"async\" data-expand=\"600\" class=\"lazyload  size-full wp-image-534 aligncenter\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' viewBox%3D'0 0 500 500'%2F%3E\" data-src=\"http:\/\/theindianspot.com\/wp-content\/uploads\/2015\/02\/a190.jpg\" alt=\"Spicy Coriander Chutney Recipe\" width=\"500\" height=\"500\" \/><\/a><\/p>\n<p><strong><em>Tips:<\/em><\/strong><\/p>\n<ul>\n<li>Always use fresh coriander leaves to prepare coriander chutney. If the bunches are old, the dip will not get its actual texture or consistency. The taste and flavor will also not be perfect.<\/li>\n<li>There is no need of chopping the coriander leaves and stems finely as you are going to blend them in the blender later.<\/li>\n<li>If you want your coriander chutney to be sharp and hot, add more green chilies to it.<\/li>\n<\/ul>\n<p>Here is your spicy and savory coriander chutney. Enjoy it right away as a mouthwatering chutney or simply cover tightly and store in the refrigerator (maximum for 7 days) to use later as a dip or sauce.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\"><\/div>\n<div class=\"ERIngredientsHeader\"><strong>Ingredients<\/strong><\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Fresh coriander leaves \u2013 8 to 10 bunches \/ around 150 gm.<\/li>\n<li class=\"ingredient\">Lemon \u2013 1 medium-sized<\/li>\n<li class=\"ingredient\">Onion \u2013 1 medium-sized<\/li>\n<li class=\"ingredient\">Ginger \u2013 1\u201d root<\/li>\n<li class=\"ingredient\">Green chili \u2013 2<\/li>\n<li class=\"ingredient\">Black pepper powder \u2013 (1\/4) teaspoon<\/li>\n<li class=\"ingredient\">Sugar \u2013 1 teaspoon<\/li>\n<li class=\"ingredient\">Salt \u2013 1 heaped teaspoon<\/li>\n<li class=\"ingredient\">Water \u2013 (1\/4) cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\"><strong>Instructions<\/strong><\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Clean and wash all the bunches of fresh coriander leaves. Remove at least 1\u201d from the roots. You should also discard any harder section from the stems as they will not get blended properly. But do not exclude the stems as a whole.<\/li>\n<li class=\"instruction\">Chop up the coriander leaf bunches coarsely. It should yield at least 2 cups of the ingredient.<\/li>\n<li class=\"instruction\">Squeeze out the fresh juice of the lemon.<\/li>\n<li class=\"instruction\">Cut the onion into small pieces. Also, chop up the ginger root and the green chilies finely.<\/li>\n<li class=\"instruction\">Now, put 1 cup of coriander leaves in your blender and pour the lemon juice into it. Add half of the water to the mixture and blend them for around 30 seconds. It will form a runny concoction in which the coriander leaves will be almost pureed.<\/li>\n<li class=\"instruction\">Add the remaining coriander leaves to this mixture and blend for another half minute.<\/li>\n<li class=\"instruction\">Then, add chopped onions, ginger root and green chilies to the blender. Also, pour the salt, sugar, black pepper powder and rest of the water into it.<\/li>\n<li class=\"instruction\">Blend once again for 20 to 30 seconds. This time, all of the ingredients should be pureed perfectly and you should come up with a nice smooth chutney of thick consistency.<\/li>\n<li class=\"instruction\">Taste it before serving and add some more sugar or salt if needed. The quantities may vary as per the requirements.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2929<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Coriander leaves are the most widely used herb in Indian cooking. No matter which region of the country you are from, if you love to experiment with cooking, you simply can\u2019t help but sprinkle finely chopped fresh leaves of this amazing spice over your dishes every now and then. But why should you use it only for adding flavor to other dishes when it can be pureed and transformed into tangy and tasty chutney? Yes, today\u2019s recipe is spicy coriander [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7454],"tags":[7596,7370],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spicy Coriander Chutney Recipe - THE INDIAN SPOT<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theindianspot.com\/spicy-coriander-chutney-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spicy Coriander Chutney Recipe - THE INDIAN SPOT\" \/>\n<meta property=\"og:description\" content=\"Coriander leaves are the most widely used herb in Indian cooking. No matter which region of the country you are from, if you love to experiment with cooking, you simply can\u2019t help but sprinkle finely chopped fresh leaves of this amazing spice over your dishes every now and then. But why should you use it only for adding flavor to other dishes when it can be pureed and transformed into tangy and tasty chutney? 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