Dhania Chutney

The versatile condiment ~ Dhania Chutney

Dhania
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.

Dhania Chutney
A spoonful of dhania chutney for Weekend Herb Blogging

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This entry was posted in Dhania (Cilantro), Herbs and tagged , , , , , , . Bookmark the permalink.

12 Responses to Dhania Chutney

  1. dhivya says:

    Wow..colorful chutney..looks yummy

  2. Lakshmi says:

    Recipe is simple,write up and the photograph are very good

  3. Jayashree says:

    Lovely colour…looks so fresh and delicious.

  4. VegeYum says:

    My first introduction to this was through a good Indian friend. I loved it so much she made it for me regularly. I will have to start making it myself now.

  5. TBC says:

    I make it the same way but add a little coconut too.
    Love your cute little glass jar and the chutney.:-)

  6. Vaishali says:

    Love the chutney, Priya. The color’s just gorgeous!

  7. Namratha says:

    WOW, the colour kinda dazed me, awesome!! Love the recipe too 🙂

  8. Kaykat says:

    An all-time favourite. I love throwing in some roasted split peas or peanuts into this.

  9. Anna says:

    what a beautiful, vibrant green chutney. it looks wonderful.

    thanks for joinging WHB this week!

  10. easycrafts says:

    The colour is more than perfect…lovely green

  11. Kalyn says:

    Oh I do love cilantro chutney. Whenever I’m at an Indian restaurant I always look for it on the menu. The word dhania is new to me though, so thanks for teaching me that. What a beautiful green color in your photo!

  12. Ramki says:

    Hi Priya,
    Have blogged your Chutney as a model recipe in the One page cookbook at http://ramkicooks.blogspot.com/

    /Thanks for the recipe

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