Coriander/Dhania chutney goes well with almost everything like kebabs, sandwiches or even dal chawal sabzi 😀 My mom makes this chutney almost everyday for lunch in her silbatta and serve with her dal chawal sabzi 🙂 No doubt the taste of the fresh chutney is way better than the refrigerated ones. You will get this chutney in almost every bengali household.
Anyway since I do not have a silbatta at home. I use mixer grinder to make this chutney. My husband loves this dhania chutney with everything so I always make in bulk and refrigerate it. Mine generally gets over before a month so I won’t be able to give you the exact shelf life,but it definitely stays good for a month at least. I use mustard oil to make this chutney which helps in retaining the color and gives a good shelf life to the chutney. Lemon juice also helps in keeping the color intact. I generally don’t add water to the chutney while grinding it, so it takes a little time to grind it but totally worth it. I would advise not to use water at all but in case, you want to add water, just add a tablespoon (not more than that). Adding too much water, will spoil the chutney. Also, if you add water, make sure to add the bhujia, peanuts or roasted chana dal to it while grinding. It will help absorbing the water part, making the chutney thick. Adding bhujia or chana dal, won’t let the chutney leave water from the sides when served.
** Please feel free to adjust the ingredients as per your taste **
** You can totally reduce the quantity if you do not use it very often or else freeze it in ice tray for future use. Though I have never tried freezing it, but I have done the same with my basil pesto. Its more than a month now and its still good. Just defrost it before using **
For the chutney you will need:
250 gms Washed, cleaned and roughly chopped coriander leaves/ Dhania patta (Remove the thick stems)
3 Tbsp Mustard oil
Juice of one big lemon
10 garlic cloves
1 tbsp of Bhujia/peanuts/roasted chana dal (optional)
2 big green chillies
Salt to taste
Take garlic cloves, chilies, lemon juice in the grinder, add some chopped dhania patta. Grind it. Slowly keep adding all the dhania patta and grind. Once paste is formed, take it out in a bowl, add salt and oil. Mix well. Store in the refrigerator.
* Discard the thick stems and roots of coriander leaves. Also clean the leaves nicely, remove all the discolored leaves and thn use.
* Don’t sqeeze lemon too hard or else it will make the chutney bitter.
* It takes a little time to grind the dhania patta, so please be patient.
* Always add the leaves in batches. Do not tightly pack the grinder with dhania patta or else you will not be able to grind it well.
* In case, you want to add water, just add a tablespoon of water.