Green Coriander Chutney – 3 Ways | Hare Dhaniye Ki Chutney | Hari Chatni Recipe Video. All these chutneys taste so flavourful and they all are unique. They can powerfully enhance the taste of any side dish. Plus, making them takes only a few minutes. No oil/ghee tempering is needed for these healthy and refreshing chutneys. These are very versatile so that you can use them as a dip for any snacks, sandwiches, or Indian stuffed parathas.
Today’s recipe is a basic, effortless and a must accompaniment for any Indian kitchen. The recipe I am sharing today is a green chutney. If you have ever visited any Indian restaurant then you must have had green coriander chutney along with your starters. Green coriander chutney aka hare dhaniye ki chutney is a must for all types of Indian snacks and sandwiches. Be it any type of Chaat, Mathri, Potato Wedges, Sandwich, Toast, Patties, Kebab, Samosa, Mirchi Vada, Pakora, Kachori, Khaman Dhokla, Fried Rice, Bhel, Burger, Dosa , Idli, and the list goes on.
The great thing about this green chutney is that there are many ways of making it and serving it. I must say there will be at least 20-30 ways of preparing it, depending upon the ingredients you have used. Today I am sharing 3 basic methods of making an easy yet flavorsome green chutney.
And these 3 chutneys are:
- Coconut Coriander Chutney: Coconut and Coriander chutney is slightly spicy and tastes wonderfully coconutty and herby due to the combination of coconut and coriander.
- Peanut Coriander Chutney: Peanut Coconut Chutney has a nice and creamy texture and tastes spicy and tangy. A perfect delight for peanut lovers.
- Tangy and Spicy Garlic Coriander Chutney: Coriander and Garlic Chutney is tangy and spicy and gives and nice garlic and coriander flavor.
All these chutneys taste so flavourful and they all are unique. They can powerfully enhance the taste of any side dish. Plus, making them takes only a few minutes. No oil/ghee tempering is needed for these healthy and refreshing chutneys. These are very versatile so that you can use them as a dip for any snacks, sandwiches, or Indian stuffed parathas. You can also make it as a sandwich spread. Furthermore, you can even make a raita with them by combining ¾ cup natural yogurt, ¼ cup water, and 1 tbsp chutney and some salt and roasted cumin powder to taste.
Sometimes, when I have some chapati dough, then I simply spread some green chutney on rolled paratha and roll it again, and then I roast it with some ghee/oil. This makes a lovely coriander paratha.
Let me tell you an alarming incident about these chutney photos which happened yesterday. Last week I had two recipes to share – Palak puri, and these 3 chutneys. I had the video raw files, so I edited the chutney video last week at the same time I edited the palak puri video.
Then I decided to share palak puri first. And yesterday, when I was about to share this chutney post, I looked for the photos. But, I couldn’t find them anywhere. The first thing which came to my mind was, “have I deleted them all? No no no no, that’s not possible”. This thought of deleting photos itself crushed me. But the good thing is that I have a time machine backup of my laptop. So there was a ray of hope that my photos could be found and restored. Then I started searching for the photos in the backup but I couldn’t find any single photo of this recipe. I searched for a long time and still couldn’t find them. And then I speculated that I never transferred these photos from my camera card to my laptop, and thus they were not there. I supposed that they were only on my memory card earlier and when the card got full, I emptied my card without realizing that I deleted the original photos without transferring them first. And it made the situation really hopeless.
I had no new video to share, so I thought I will have to click photos again when I will make all these 3 chutneys again the next time. And then when I lost all my hope, and felt devastated for a long time, hubby dear came to the rescue. I told him, and then he asked if I have ever opened these photos in Lightroom. And I said yes, but only I take a couple of photos, which I want to use in the video. He said: “Well, even if you had deleted them from the lightroom library, there’s a way to get them. If that works, I guess you might be lucky. Let’s check.”
Well, as predicted, the lightroom library was empty. So we searched the photos into the hidden folders where Adobe hides the original RAW files converting them into Digital Negatives (DNG), and there were some DNG files from the past 60 days or so. Thankfully, I didn’t know that, else I’d have found a way to delete them too. But at last, they were preserved. ( READ: Ignorance is bliss 😉 ) And the best part is that I usually edit and use only 2 photos while I make the video, but this time I took 6 photos to my lightroom library.
So amazingly, I got 6 photos, so the extra 4 felt like a happy bonus. 🙂 However, I had to edit them again because they were in DNG format. Nevertheless, I am elated that at least I could find some of the photos. Otherwise, I would have been waiting for another month to share these wonderful chutneys with you all.
Well, now you know the interesting journey behind this recipe, I am sure you’ll all love these vibrant, guilt-free, aromatic, nutritious and delightfully lush green chutneys as much I love them. Try them once, and I promise that these swoon-worthy chutneys would make you drool.
Let’s learn how to make Green Coriander Chutney – 3 Ways by following these easy steps.
Watch How to Make Green Coriander Chutney – 3 Ways | Hare Dhaniye Ki Chutney Recipe Video below (please wait for a couple of seconds for loading).
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If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂