Dhania ki Chutney

Cilantro is a herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so whenever any references to "fresh coriander" or "coriander leaves" are made, it is referred to as cilantro)

Fresh coriander leaves (dhania patta / cilantro) is one of the most commonly and widely used herb in Indian Kitchen. An all time favourite for garnishing and enhance the visual appeal of a dish. They are used as seasoning in curries, salads & soups and also a must have accompaniment for snacks including chappatis / paranthas.

My mother used to make this green chutney and serve with snacks…She used to add roasted peanuts / bhujiya / ganthia and make this chutney in sil – nora (grinding stone to grind spices to have that authentic taste). I make this chutney in a blender these days....

Ingredients:

• 2-3 bunch fresh coriander leaves / cilantro
• 2 green chillies
• 2 flakes of garlic
• 2 tsp sugar
• salt to taste
• 1 tsp lemon juice (to taste)
• 2-3 tbsp ganthia / chanachur
• a little water

Procedure:

1. Wash and clean fresh coriander leaves. Put all the ingredients (except lemon juice) in a blnder and blend to form a puree.
2. Strain and add lemon juice. Mix well. Adjust salt and sugar as per your taste.

This is going to JFI-Cilantro event hosted by Cilantro, JFI started by Indira of Mahanandi