Vivek Singh's trademark green coriander chutney can be whipped up in seconds and served with kebabs, samosas and other curries. Put the herbs, garlic, and chillies in a blender and pulse until you ...

where Hari denotes green. It’s also called Dhaniya Pudhina Chutney. Pudhina is mint, whereas Dhaniya is cilantro. This ...

Coriander chutney is common to most Indian households but this recipe will blow your mind! The overpowering taste of coriander is beautifully balanced with mint leaves and a few drops of lemon juice.

Allow to cool while you prepare the chutney. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar.

Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

It is made with fresh coriander leaves, green chilies, ginger, garlic, and lemon juice. It has a certain level of tanginess ...

2. Keep it whole. Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside. 3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly.

Combining the freshness of mint with the sharpness of garlic creates a refreshing chutney. Blend together fresh mint leaves, garlic cloves, green chilles, salt, and yoghurt to achieve a smooth ...

2-3 green chillies, half a teaspoon turmeric, half a teaspoon fennel seeds, half a teaspoon celery, one-fourth teaspoon asafoetida, one cup of water, half a cup of coriander leaves, a few mint ...

Having the same chutneys like chutney, coconut chutney, garlic chutney, mint chutney, and coriander chutney everyday ... pieces 1/2 cup of grated coconut 4 green chillies (can differ according ...