Sindhi Coriander Chutney
Veg
Vegan
Fresh coriander chutney with dried pomegranate seeds — ground coriander leaves with green chilli, ginger, garlic, salt, and a generous amount of anardana (dried pomegranate seeds) which provide a fruity, complex tartness distinct from the lemon juice used in other green chutneys. The anardana is the Sindhi accent; its deep ruby-sour flavour against the green coriander produces a chutney that is simultaneously herby, spicy, and jewel-tart. Served with dal pakwan, aloo tuk, and every Sindhi snack; also as the green component on the Sindhi plate alongside the sweet tamarind chutney at breakfast.
Cuisines
Sindhi
Best for
Breakfast
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
2-3 servings
Ingredients
|
1 cup | Cilantro , chopped |
|
1/4 cup | Mint , chopped |
|
2 tablespoons | Lemon juice |
|
2 cloves | Garlic , finely chopped |
|
1 inch | Ginger , finely chopped |
|
2 | Green Chili , slit |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
2 tablespoons | Water |
Instructions
- 1 Wash the coriander and mint leaves thoroughly under running water to remove any dirt.
- 2 Roughly chop the coriander leaves, mint leaves, garlic, ginger, and green chilies.
- 3 Add the chopped ingredients into a blender.
- 4 Add lemon juice, cumin seeds, sugar, and salt to the blender.
- 5 Pour in the water to help with blending.
- 6 Blend all the ingredients to a smooth paste. You may add a little more water if needed to achieve the desired consistency.
- 7 Taste and adjust the seasoning if necessary.
- 8 Transfer the chutney to a serving bowl and serve fresh.
Tips
For a tangier chutney, increase the amount of lemon juice. This chutney pairs well with snacks like samosas and pakoras.