Dhania/Coriander and Tomato chutney recipe

Coriander chutney is one of the favorite chutneys in our family. Have it as a dip, sandwich spread or use it in chats. A delicious blend of Coriander leaves, chili, garlic and tomato compliments any dish you eat.

Ingredients-

• Fresh Coriander/cilantro leaves – 1 Cup
• Green chilies- 2
• Garlic-2-3 cloves
  
• Lemon – 1 small
• Salt- to taste
• Tomato- 1 small cut into pieces

Method-

• Wash and chop Coriander leaves.
  
• Add coriander leaves, green chilies, salt and tomato in a blender
• Blend it into a smooth paste by adding little water
• Add the juice of one lemon.
• The dhania chutney is ready.

Tip:

• You can keep this chutney in the refrigerator for 7 to 10 days.
• Adjust the spiciness by adding more/less chili and lemon according to your taste.
• You can avoid adding garlic if you want to keep it for few days.

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