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Thepla with green chutney

Kothmir-Marcha ni Chutney

This is the quintessential Indian green chutney, a fresh and vibrant condiment made from coriander and green chilies. It's spicy, tangy, and incredibly versatile, served with everything from samosas and dhoklas to sandwiches.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Gujarati, Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh coriander Kothmir, tightly packed, with tender stems
  • 4-5 green chilies Marcha, or to taste
  • 1- inch piece of ginger
  • 2 tablespoons roasted peanuts or roasted chana dal dalia
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar optional
  • ½ teaspoon salt or to taste
  • 3-4 ice cubes or a little cold water

Equipment

  • Blender or grinder

Method
 

  1. Wash the coriander leaves and tender stems thoroughly.
  2. In a blender jar, combine the coriander, green chilies, ginger, and roasted peanuts/chana
  3. dal.
  4. Add the lemon juice, sugar (if using), and salt.
  5. Add the ice cubes (this helps retain the bright green colour).
  6. Blend everything until you get a smooth paste. Add a tiny amount of cold water only if
  7. needed to help the blending process.
  8. Check for seasoning and adjust if necessary.
  9. Transfer to a bowl and serve.

Notes

● Including the tender stems of the coriander adds a lot of flavour.
● Adding peanuts or roasted chana dal gives the chutney a good binding and prevents it
from becoming watery.
● The combination of lemon juice and ice cubes is a great trick to preserve the vibrant
green colour of the chutney.