Simple Coriander chutney - Mumbai style

By OneLifeToEat
January 20, 2011
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Author Notes:

This chutney is native to the Maharashtrian culture in Mumbai, India, where it is used as a condiment with fried snacks and even spread over bread in sandwiches, to name a few uses. I like to call it the pesto of India. The chutney works amazingly well as a dip when paired with tortilla chips or bread sticks as well. Tangy and lightly spicy, this fresh-flavored dip will leave you asking for more.


Serves: 8

  • 2 bunches coriander
  • 1/2 cup unsalted peanuts
  • 2 small green chilies
  • 1 inch piece of ginger, peeled
  • 1 clove of gralic, peeled
  • 1 teaspoon black pepper powder
  • 1 teaspoon chaat masala
  • salt to taste
  • juice of a whole lemon
  1. Blend all the ingredients with about 1/2 cup water until it forms a thick paste.
  2. store in a glass jar in the fridge for upto 1 week

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