Cookbook:Coriander Chutney

Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.

Ingredients

 * 1 bunch of coriander leaf (cilantro)
 * 2 or so green chillies
 * 1 tsp cumin seeds or ground cumin (optional)
 * 1 small onion
 * 1 pinch salt
 * juice of ½ lemon or lime

Procedure

 * 1) Wash the coriander.
 * 2) Finely chop the onion, chillies, and coriander.
 * 3) Add the salt, juice, and cumin.
 * 4) Blend to a fine paste.

Notes, tips, and variations

 * This can also be made with mint leaves and is called mint chutney. Both varieties are called green chutney.
 * Grated coconut, garlic, and ginger can also be added.