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Green Coriander Leaf Chutney – 4

This coriander chutney is delicious and filling and very versatile. It can be used as an accompaniment, a dip or a spread. The chutney lasts for a couple of days in the fridge but is bests eaten fresh. It can also be frozen for up to a couple of weeks.

Recipe credit: Darshana Muzumdar

Serves 6-10 as part of a traditional Indian meal.

This is one of my favorite chutneys. Using it in a roll with tomato and cucumber is not only delicious but also very filling. Note: the amount of the ingredients can be varied according to the taste you desire.


  • 1 small bunch of coriander leaves
  • ½ fresh coconut, grated or chopped into small pieces
  • 2-3 green chillies (this will vary depending on the heat in the chili)
  • 1” ball of tamarind or juice of 1 lemon or a slice of peeled raw green mango
  • 2-4 cloves of garlic
  • ¼ tsp cumin seeds
  • Salt to taste


Clean and wash the leaves and drain in a colander for 10-15 minutes to remove as much moisture from the water as possible. Soak the tamarind in a little water and remove any fibrous part. Wash and peel the garlic. Grind all the ingredients together finely with as little water as possible. This chutney can be used as an accompaniment with a regular meal or as a spread in sandwiches and rolls. A great combination is using this as a spread on whole wheat flat bread (rotis) with slices or strips of cucumber and tomato and is a nourishing snack for children too.

Note: Fresh greens when eaten raw are a great source of nutrition. The chlorophyll in greens helps greatly in reversing many diseases like diabetes, high blood pressure, etc.

For the Whole-Food Plant-Based (WFPB) version:

This is a whole plant based dish by default if you use tamarind or lime juice. There is no need to peel the garlic either.

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