Coriander leaves chutney recipe with tomatoes, mango powder, black salt

Coriander leaves Chutney or Sauce. Delicious and homemade

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Coriander leaves 🍃 Chutney or Sauce recipe is simply delicious and homemade. Spicy green chutney so easy and quick to prepare. Fresh Coriander or cilantro chutney spicy and delicious goes great with any appetizer or starter such as samosas, chips, pakoras, fritters, etc. Quick and very easy recipe.

A bunch of coriander/cilantro leaves along with thin stems cleaned thoroughly and being chopped. Then ground along with garlic cloves and juicy tomatoes 🍅 with a pinch of black salt, regular salt, mango powder, and green chilies. A smooth paste is prepared. This thick consistency saucy chutney is amazingly delicious. It could be enjoyed with fritters or pakoras, samosas, patties, idlis, chips, etc.

Ingredients required to prepare Coriander leaves 🍃 chutney or sauce are

A bunch of fresh coriander/cilantro 🌿 leaves. As per cup measurement, it would be 3 cups of coriander leaves along with thin soft stems chopped.
Juicy tomato 🍅 chopped 1/2 cup
Black salt 1/4 teaspoon
Regular salt 1/2 teaspoon or as required as per taste
Green chilies 2 medium size
Mango powder 1 teaspoon or as per taste

Total time to cook:

Cleaning and chopping the ingredients used: 10 minutes
Grinding it to a smooth paste: 5 minutes

Total time consumed: 15 minutes

Importance of the ingredients and substitutes that could be added

In this recipe, I am using mango powder in place of lemon juice to add sourness but you may use lemon juice instead. Both work great.

Tomatoes 🍅 for adding some juicy texture which adds up the flavor and nutrition as well instead of adding water. Also, this is because, since I have used mango powder for sourness and it’s a dry ingredient. The juiciness to the chutney comes by adding the tomatoes in place of lemon juice. But If you are adding lemon juice then you don’t need to add mango powder. Also, a little water could be added, while grinding these to adjust the consistency until the texture is nice and smooth paste form. Some dry roasted cumin seeds could be added too to enhance the taste and flavor of it.

Directions to prepare

Wash and clean a bunch of coriander leaves fresh along with thin baby stems. As per cup measurement, this would be around 3 cups of chopped coriander leaves along with thin stems. Chop them and put them into a grinding jar along with 2 green chilies chopped and 5 cloves of garlic. Then add 1/4 teaspoon of black salt, 1/2 teaspoon of regular salt, or add as per taste. Mango powder 1 teaspoon. Juicy tomatoes chopped 1/2 cup. Grind these all together and prepare a thick saucy consistency purée or say chutney. It works great for dipping almost any type of fritters or French fries into it. I’m simply loving it. These taste great with Samosa’s, Biriyani pakoras or fritters, Potato, and cheese cutlets, etc well. Could be served along with tandooris like grilled Tandoori Chicken or paneer tandooris etc.