Rajasthani Dhania Chutney

Rajasthani Dhania Chutney

Rajasthani Dhania Chutney

Veg Vegan

Fresh coriander chutney with garlic, green chilli, cumin, and dried mango powder — ground to a coarse, textured paste with minimal water, leaving the coriander's fibres giving the chutney body. The Rajasthani version differs from other green chutneys in its heavy use of raw garlic (multiple cloves), the dried mango powder for tartness, and the coarser grind. Served alongside kachori, pakoras, cheela, and bati; found in small earthen pots at every Rajasthani street food stall. The raw garlic and amchur combination is a signature flavour of the Rajasthani condiment palette.

Cuisines

Rajasthani Haryanvi Marwari

Best for

Breakfast Lunch Dinner Snacks

Recipe

Prep: 10 min 2-3 servings

Ingredients

1 cup fresh coriander leaves, chopped
2 tablespoons yogurt
2 tablespoons lemon juice
2 tablespoons roasted peanuts
2 cloves garlic
1 inch ginger, chopped
2 green chilies, chopped
1 teaspoon cumin seeds
— salt to taste
— water as needed

Instructions

  1. 1 Wash the coriander leaves thoroughly and chop them coarsely.
  2. 2 In a blender, add chopped coriander leaves, yogurt, lemon juice, roasted peanuts, garlic, ginger, green chilies, cumin seeds, and salt.
  3. 3 Blend the mixture until smooth, adding water gradually to achieve desired consistency.
  4. 4 Taste and adjust salt or lemon juice as needed.
  5. 5 Transfer the chutney to a bowl and serve fresh.

Tips

For a nuttier flavor, you can add a few more roasted peanuts. Adjust the number of green chilies based on your spice preference.