Fresh Cilantro Sauce (Dhania Chutney)

AuthorYashodhara G.
DifficultyBeginner

Dhania Chutney is green in color, spicy and sour in taste. Serve as a dipping sauce with almost anything - samosas, pakoras, chops, chaat, and more. Can be made ahead and stored in the refrigerator for a couple of weeks or freeze for several months. Keep airtight to maintain the bright green color.

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Yields1 Serving
Prep Time20 minsTotal Time20 mins

 2 cups fresh cilantro (dhania) - stems may be used if not overly hard
 2 fresh green chillies, or jalapeños (hari mirch)
 1 tsp cumin seeds (zeera)
 1 tsp salt, 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 (dhania) - stems may be used if not overly hard
 2 fresh green chillies, or jalapeños (hari mirch)
 1 tsp cumin seeds (zeera)
 1 tsp salt, 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.

Fresh Cilantro Sauce (Dhania Chutney)

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