• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Greedy Gourmet | Food & Travel Blog

Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs.

  • Home
  • Recipes
  • Travel
  • Pantry
    • Ingredient Substitutes
    • Q & A
    • Recipe Compilations
    • Cook By Ingredient
    • Quizzes
  • About
  • Work With Me
  • Contact
You are here: Home / Special Diets / Wheat Free / Coriander Chutney A.K.A. Dhania ki Chutney

Coriander Chutney A.K.A. Dhania ki Chutney

7th June 2010 - By Michelle Minnaar
This post may contain affiliate links.

FacebookTweetPin5YummlyShares5
Jump to Recipe

The first of a five part series on authentic Indian cooking.

Long time readers will probably notice that I am repeating myself here but I am going to give you a bit of background anyway.

South Africa’s cuisine is a mishmash of different cultures and a very prominent one is Indian. A huge Indian community is found in KwaZulu-Natal but since I came from the Gauteng region I was never properly exposed to the food. Only two dishes stick out from memory: samoosas and biryani. Sure, you can get curry in Gauteng and a typical conversation with a waiter will go like this:

“Can I have the curry, please?”

“Beef, lamb or chicken?”

“Beef, please.”

“Hot, medium or spicy?”

“Medium, thank you.”

And off he’ll go. Sitting here typing this it strikes me that it’s almost as if a no-name brand of curry is served in my province. It always tastes the same, served with desiccated coconut, chopped tomato and onion and let’s not forget the all important Mrs. Balls Fruit Chutney.

So with my dazzling three dish Indian repertoire I landed on British soil and was startled at the variety of dishes to be found in Indian restaurants. About twenty different curries, each with its unique flavour and a lot of them are laced with cream or coconut and sugar. If I could go skinny dipping in the sauces I would have! To give you an idea what typically features on a standard Indian restaurant in the UK, I wrote a review of a local one last year.

Earlier this year I got contacted by a PR agency to review authentic Indian ready-made meals. Huh? So the stuff I’ve been eating isn’t the real deal then? After some reading the answer came back as a big resounding NO. Indian food has been westernised the same way Chinese fare has – go to any of these countries and you will find none of the menu items featuring on the food scene.

It was time I faced the facts. I knew nothing of Indian cuisine – except for samoosas and biryani! I was so keen to learn more that I was cheeky enough to ask whether the kitchen would do a cooking demonstration for me. It worked, and off I went to Holyfood’s head quarters.

To Be Continued…

Part 1: Coriander Chutney A.K.A. Dhania ki Chutney

Part 2: Coconut Chutney A.K.A. Nariyal Ki Chutney

About the Food

Mrs. Balls Chutney was the only chutney I knew up until now. It’s fruity, sweet, spicy and tangy and goes very well with meaty dishes. So it was with heavy suspicion that I tried the coriander chutney. It’s very different from what I am used to but the freshness of the ingredients and the explosion of flavours in my mouth had me jumping of joy. Chutney (and pickles too) is a palate cleanser between mouthfuls and there are tonnes of recipes out there. This recipe is very simple to prepare for the uninitiated.

 
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Coriander Chutney A.K.A. Dhania ki Chutney


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 200g (7 oz) Greek yogurt
  • 100g (3½ oz) fresh coriander/cilantro, chopped
  • 100g (3½ oz) fresh coconut, chopped
  • 5 garlic cloves, peeled
  • 2 whole green chilies, deseeded and chopped
  • salt, to taste

Instructions

  1. Place all the ingredients in a blender and blitz to a paste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 30
  • Sodium: 21 mg
  • Fat: 1.8 g
  • Carbohydrates: 2.7 g
  • Fiber: 1.3 g
  • Protein: 1.1 g

Did you make this recipe?

Tag @greedygourmet on Instagram and hashtag it #greedygourmet

 

More chutney recipes by other bloggers:

  • Green tomato and apple chutney by Jeanne.
FacebookTweetPin5YummlyShares5

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Reader Interactions

Comments

  1. Kavey says

    7th June 2010 at 2:42 pm

    Chutney comes from the hindi word chaatni which means to lick one’s lips … a good English translation, in my opinion, is lipsmacking. And it refers to a much wider set of condiments than are referred to as chutney here in the UK as it covers chunky preserves, fresh salsa-style affairs and even smooth ketchups (like the Tamarind one I featured on my blog recently).

    Some chutneys are served with regular meals, others more commonly with snacks (chaat).

    Coriander chutney is one of the fresh ones and is probably my absolute favourite. Our family recipe uses a green mango (or a sharp green apple, if an unripe mango can’t be found) along with coriander, mint and spices. It’s fantastic!

    And coriander is my all-time single favourite herb.

    🙂

    Reply
  2. Gary says

    7th June 2010 at 3:17 pm

    I can’t wait, I love a decent curry recipe.

    Excellent but of chutney chat there Kavey.

    I love coriander too, but I know there are many who don’t. There’s an interesting article here why people think it tastes “soapy”…

    http://www.nytimes.com/2010/04/14/dining/14curious.html

    Reply
  3. Krista says

    7th June 2010 at 7:18 pm

    Oh my, this looks absolutely amazing. I’ve never had coriander chutney but I love coriander in any way, shape or form. Can’t wait to try this!! 🙂

    Reply
  4. Jeanne @CookSister says

    17th July 2010 at 1:59 am

    Mmmm, Mrs Balls!! 🙂 You are so right abotu how curry was served in SA when I was growing up – choose your meat, choose your heat and off you go – nonoe of this 10-page menu nonsense 😉 The coriander chutney looks divine – must give it a go!

    Reply
  5. Renil M. George says

    9th October 2017 at 5:06 pm

    Tomato chutney is my favorite. But I will take this as well.

    ★★★★★

    Reply
    • michelle says

      21st October 2017 at 10:35 pm

      Ah, thanks for sharing. Maybe you should give that one a go!

      Reply
  6. Granny J. says

    23rd November 2019 at 9:43 pm

    delicious xoxoxo

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Footer

 

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

 

  • Home
  • About
  • Work With Me
  • Contact
  • Copyright, Privacy & Disclosure Policy
  • Food Photography
  • Recipe Development
  • Food Videography
  • Site Map

All photos found on Greedy Gourmet are available for licensing. Contact me for quotes. Alternatively, go to Stock Photos to see what's available.

Copyright Greedy Gourmet© 2007–2021