Cilantro Chutney (Dhania Chutney) - A Versatile Indian Condiment
Namaste, beta! I'm Sunita Devi, a Rajasthani/Indian kitchen matriarch with 50 years of experience. Today, I'll guide you through making a delicious and versatile Cilantro Chutney, also known as Dhania Chutney. This tangy hot condiment is a staple in Indian cuisine, perfect for serving with appetizers and meals. It's as versatile as ketchup and can perk up any dish. I'll share with you my expertise on how to make this chutney with fresh cilantro, onions, ginger, and a few simple spices. This recipe is vegan-friendly and can be made in under 20 minutes.
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Ingredients
Main Ingredients
Cooking Method
Preparation
Wash and dry the fresh cilantro. Cut about 1-inch tips of cilantro stems. Cut the cilantro into 1-inch pieces.
Coarsely chop the onion and peel and chop the ginger.
Blending
Place cilantro, onions, ginger, cumin seeds, green chilies, salt, and lemon juice in a blender jar.
Blend to a smooth paste. Stop the blender and stir a few times to ensure everything is well mixed.
Add water 1 tablespoon at a time if needed to blend the cilantro to your desired consistency.
Finishing
Transfer the chutney to a serving container.
Stir in olive oil.
Serve immediately or refrigerate until ready to serve.
