An extremely versatile chutney, this green coriander chutney is also sometimes referred to as Bombay Sandwich chutney as this one is found almost everywhere where you have the roadside sandwich sellers (super yums👍). I’ve been making this chutney for ages and I remember friends telling me to make this when they come over for a meal when we were in college. And now, both BB & GG also love it, especially as a spread for sandwiches..
Green Coriander Chutney
- 1 bunch fresh green coriander leaves, chopped, washed and drained of water
- 1 large onion or 2 small onions, roughly chopped
- 4-5 pods of garlic (optional)
- 4-5 green chillies ( more or less depending on your spice tolerance)
- 1 tsp sugar or sweetener
- 1-2 tsps lemon juice
- Salt to taste
This is very easy. Just put all the ingredients except sugar, salt and lemon juice in a blender and blend till it’s a smooth purée. Add water a bit by bit, just to get the blender going. Avoid adding too much water to make it thicker. Add the lemon juice, sugar and salt to taste and blend till you achieve the right consistency. Remove and put in a bowl with a lid and refrigerate. This should keep for a week (if it lasts that long that is)
NOTE: Refrigerating the chutney will cut down the spiciness a bit, so if you like it a bit spicy, adjust the green chillies accordingly.