Dhania Chutney

The versatile condiment ~ Dhania Chutney

Fresh Dhania or Cilantro or Coriander

Chutney or Chatni is a term for a condiment that originated in India which is spicy or sweet. It could be thought of being similar to the salsa or relish as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added and used to accompany another food to add that extra flavor.

In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavored ingredients are locally traditional or available at the time. The most commonly available form of chutney is Dhania (coriander/cilantro) chutney which is used as a condiment in many dishes. The Hindi translation of “to make chutney” is a common idiom meaning “to crush”, because the process of making chutney often involves the crushing together of the ingredients. Although chutney is most widely known as a condiment originating in India, the concept has spread worldwide and modified to suit local needs.

Traditionally, chutney was made in a stone maker and is often regarded as vital to create the ideal chutney and perhaps tasted more delicious. Back home, in my Nani’s (Grandma) home, they still use the stone maker to make chutney and to be honest it really is delectable when compared to using any electric grinder.

Recipe:
Dhania bunch
small piece of ginger
1 -2 tsp jeera (cumin) seeds
lime/lemon juice as per taste
salt per taste
1 -2 green chilies as per taste

Grind all the above ingredients together in a grinder with very little water. Taste and adjust seasonings if needed. As you store this chutney for a longer time, the color changes from lush bright green to dark green. So, if you want to store chutney for a longer time exclude adding lime juice and salt. Then, whenever needed, take a little amount of the chutney and add lime juice and salt to it. This way the brightness and color is preserved. Enjoy it with all your dishes.

A spoonful of dhania chutney for Weekend Herb Blogging

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