Coriander Chutney: 2 Minutes Breakfast Chutney

Hello Foodies,
          Refreshing, aromatic, and healthy coriander chutney for a quick breakfast sandwich or idli or for Frankie roll. Chutney is an integral part of Indian cuisine. Coriander Chutney is one of them and it is gluten-free, vegan, spicy or savory condiment originating in India. Coriander chutney is basically made by blending coriander leaves/cilantro herbs with a hint of green chilies, peanuts, coconut, garlic, and salt. It is served with everything from basmati rice to Indian flatbreads like roti, naan, chapati or dosa to curry dishes. This aromatic dipping sauce also provides vibrancy to classic samosas and pakoras. Also, this coriander chutney goes well with all tandoori dishes and most Indian snacks items. It keeps well in the fridge for 4-5 days. To get a restaurant like the taste, you can add yogurt and a pinch of sugar while blending, or you can add desiccated coconut for a Southern flavor. 
            This coriander chutney has a chunky spreadable consistency, and you can use it to make sandwiches and Indian chaats too. You can mix coriander chutney with a bit of oil and use it as a quick marinade for meats. It works wonders with all types of chicken, fish, and seafood. Just slather on this flavor-popping paste, then either bake, pan-fry, or grill for a dish. It's healthier than store-bought coriander chutney and tastes ten times better. So let's get started.
YouTube Video:
Preparation Time: 2 Minutes.
Each Serving of Coriander Chutney Provides 27 Calories.
Ingredients:
  • Coriander leaves, ½ cup
  • Green chilies 3 strips
  • Garlic cloves 2 
  • Ginger 1 inch
  • Peanuts 2 Tbsp (dry roasted)
  • Coconut 2 Tbsp 
  • Lemon juice 2 tbsp
  • Salt ½ tsp
  • Water ¼ cup

Instructions:
  • In a grinder/blender jar add coriander leaves, peanuts, coconut, garlic, ginger and green chilies, salt, lemon juice, and water and grind to make a smooth paste.
  • Here, quick and easy coriander chutney is ready to serve. Enjoy!!!

My Take:
  • Carefully spoon the chutney into the sterilized jars and seal. 
  • Store in a cool, dark place for about 7-8 days.
  • You can use mint leaves and a pinch of sugar in this recipe.
Dietary Comments:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 27 calories, along with 2 g carbohydrates, 2.1 g fats, and 1.1 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
Health Benefits of Coriander Chutney:
  • 1 Tbsp of Coriander Chutney provides 27 Calories, along with 2 g carbohydrates, 2.1 g fats, and 1.1 g protein.
  • Fresh coriander leaves contain 92.2% water and no Calories.
  • Coriander has higher levels of vitamins, such as bit. A, K, and E.
  • It is packed with antioxidants, and that may help to reduce inflammation.
  • It has antibacterial and antimicrobial properties that may help to fight infections.
Good Time To Eat:
           It is good to eat Coriander Chutney for breakfast, lunch, dinner as a side dish.
If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so everyone can enjoy it too! 
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Eat Healthy, Stay Healthy!!!

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