Dhaniya Mirch Chutney Making Recipe: Coriander-chilli-garlic chutney recipe, desi taste and storage tips.

Chutney has its own importance in Indian kitchen. Whether it is paratha, puri, samosa or ordinary dal-rice, if fresh green chutney is found together, then the fun of eating is doubled. Especially the taste of coriander-chilli-garlic sauce is so wonderful that it makes every dish special. This chutney gives a completely desi touch and if it is made correctly, it has a completely balanced balance, pungency and spicy taste.

Materials required to make chutney

To make this sauce you need –

Fresh Green Coriander – 1 bunch
Green Chilli-5-6 (as per your choice of sharpness)
Garlic Custs-7-8
Lemon juice – 2 tablespoons
Salt – as per taste
Roasted cumin powder – 1 tsp
Black salt – ½ tsp
Small piece of ginger – 1 inch
A little water – as required

Balance of sourness, pungency and spicyness

If you want to have that special sour-sweet balance in your chutney, then some things are important for this. Lemon juice or mango powder can be added to bring sourness. Inserting lemon brings freshness and sourness, which makes the sauce even more tasty. You can increase the amount of green chillies. If you like more sharp, then you can also add a red chili with one or two green chillies. Roast cumin and black salt gives a very desi touch to the chutney. Both these spices make the taste darker and wonderful.

First of all, wash the coriander thoroughly so that all the soil and dust are removed. After this, add green coriander, green chillies, garlic buds and ginger in the mixer. Now add salt, black salt and roasted cumin powder to it. Start grinding by adding some water. Keep in mind that do not add much water, otherwise the sauce will become thin. When it becomes a smooth paste, then in the end add lemon juice and mix it again. Your fresh, sour-tikh and spicy chutney is ready. This sauce is very versatile. You can eat it with paratha or poha in morning breakfast. It can also be served with dal-rice, vegetable-bread or snacks like samosa, pakoras, tikki in the afternoon or night. Even you can fill it in sandwich or rap.