Coriander Chutney – Mummy’s recipe

June 18, 2016 § 1 Comment

MY mother makes the most delicious  chutney. I have grown up with the coriander chutney  applied to the vegetable sandwiches for school snacks. And when I shared the sandwiches, my classmates would wipe out the  whole box of sandwiches and I would be left with very few. My school friends still remember the chutney and discuss about the sandwiches during our get togethers. The recipe has changed since school days as she has started adding mint to the coriander.Its only now that I have asked for the recipe from mummy and made it!  Ofcourse its not as good as hers but it will get there soon when I start adjusting the quantities in the coming days.



Ingredients :


Mint – very less compared to the  amount of coriander leaves

Peanuts ( skin removed )- the skin will come off easily only if its roasted a bit in a pan before.

Green chilies



Cumin seeds powder

Lemon juice

Method :

Blend the ingredients in a mixture with a little water.

You can freeze in the refrigerator for 15-30 days. The color on the top of the chutney  will change to a dark green. But its okay to defrost,  remove the quantity that you need and use. I made it as I had made some split mung pudla ( pancakes) and wanted to eat with the chutney.


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