You can watch the video recipe here

Few dayz back I have uploaded Dahi Bhalle recipe…so one of my friend asking me how to prepare this green chutney what I have used for Dah Bhalle.And I have not shared this simple recipe video…yes it is simple but all fried items,chaat itemas are incomplete without this…so this yummy chutney I dedicate to my sweet friend Sandhia.

Here I share some tips and tricks to keep the chutney thick and reduce the bitterness  of coriander leaves and how to retain the green colour…so lets get started

Preparation Time 5 min
No Cooking
Grinding Time 2 min
 
Ingredients

1 bunch of coriander leaves
1/2 tbsp ginger paste
2 green chili
½  tsp cumin seeds
2 tbsp roasted chana dal
2 tbsp curd
¼ tsp lemon juice
water to grind the chutney
Salt to taste

Procedure

Take all ingredients in a mixer except salt and curd, grind to a smooth puree.
Add little by little water,to get the semi thick consistency.
By adding roasted chana dal it is thick in consistency.
Store in an air tight contianer in fridge,use for chaat,started items…
Without salt and water,it stays fresh for more time.
When u want to make chaat or used with any deep fried sitems,just add salt and curd…have it

Notes

The stems of coriander leves has more flavour,so when making for chutney,use the stem part more.
The leaf part can be used in curry,dal etc.

You can use sev ,ganthia also inplace of roasted chana dal.
By adding curd,it reduce the bitterness of chutney and it is little sour in taste.
Some also use raw mango powder.
By adding lemon juice,it retains the green colour for more time.
You can grind the chutney without adding curd and salt,when you need just add the curd and salt,it stay for more time.