Cilantro Dipping Sauce (Dhania Chutney)

Cilantro Dipping Sauce (Dhania Chutney)

AuthorYashodhara G.
RatingDifficultyBeginner

Dhania chutney is green in color - spicy and sour in taste. Serve with samosas, pakoras, chops, chaat, and more. Keep airtight to maintain the bright green color. Refrigerate for a couple of weeks or freeze for several months.

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Yields1 Serving
Prep Time20 minsTotal Time20 mins

 2 cups fresh cilantro (hara dhania)Stems may be used if still fresh, not dry.
 2 green hot peppers - jalapeños or similar
 1 tsp cumin (zeera) seeds
 1 tsp salt, or to taste
 ¼ cup lemon or lime juice

1

Combine all ingredients in a blender or food processor and blend until a smooth consistency. Taste and adjust spices and liquids as needed.

2

Transfer in an airtight container or bottle to retain the green color and refrigerate for a few weeks. You can also freeze in serving size portions or in ice cube trays transferred to a freezer bag once solid.

Ingredients

 2 cups fresh cilantro (hara dhania)Stems may be used if still fresh, not dry.
 2 green hot peppers - jalapeños or similar
 1 tsp cumin (zeera) seeds
 1 tsp salt, or to taste
 ¼ cup lemon or lime juice

Directions

1

Combine all ingredients in a blender or food processor and blend until a smooth consistency. Taste and adjust spices and liquids as needed.

2

Transfer in an airtight container or bottle to retain the green color and refrigerate for a few weeks. You can also freeze in serving size portions or in ice cube trays transferred to a freezer bag once solid.

Cilantro Dipping Sauce (Dhania Chutney)

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