Every region in India has its own recipe for a simple coriander chutney. Some add a lot of coriander seeds, some add tamarind to make it tangy, some make it very runny while some make it like a thick paste. If I start counting, there could easily be at least 100s of variations for this simple yet a very essential accomplishment to our Indian platter.
This recipe which I have stated here today is taken from the streets of U.P. The very authentic , tangy and hot chutney which is being served at the local Chaat corners in the eastern side of the U.P. specifically. That comprises mainly of areas like Varanasi, Kanpur, Allahabad etc. And I am sure you must know how amazing the Chaat served in all these cities is. So, here is the recipe for that same lip smacking Chutney, so you could enjoy the same taste at home with your snacks and meals. One word of caution, it’s very hot so adjust the recipe accordingly as per your taste.
Chutneys in Northern parts of India are different that the ones eaten in South. The main differences are:
- In texture:- North Indian chutneys are more runny in comparison to the South Indian chutneys
- Dry Chutneys:- Unlike South, there are very few versions of dry chutneys in North
- Tempering:- in North, people don’t tend to add any tempering to the chutneys.
- Protein substance:- In south India, usually any form of Protein like peanuts, lentils, legumes etc. are added in the Chutneys. In North, there is no such trend.
- 2 cups packed coriander leaves, washed and chopped roughly , thick stems removed
- ½ cup spinach leaves, washed thoroughly and chopped
- 1 large onion , chopped roughly
- 6-7 big cloves of garlic, chopped roughly
- 1 medium tomato, chopped roughly
- 3-4 green chili , heads removed
- Salt to taste, almost 1 tsp
- ½ tsp black salt
- ½ tsp dry mango powder
- A generous pinch of asafoetida ( heeng/ hing )
- 1 small piece of ginger, almost ½ inch, chopped roughly
How to make?
- Chop off the thick stems from the coriander leaves, wash and clean coriander leaves, chop roughly and keep aside.
- Chop off tomatoes, onion, peel the garlic, ginger , chilies roughly into small pieces.
- Mix all the ingredients together ( except water ) and blend in a puree in a blender. Add water only if required, and depending on your desired consistency. Sometimes the tomatoes are very ripe and provide enough liquid. I usually add around ¼ cup of water anyway since I like my chutney not too thick… at least of dropping consistency.
- Transfer to a bowl, and enjoy with your favourite snacks like Moong Daal Kachori, Paneer Tikka, or simply any Daal – rice combo aside. Its healthy and yummy all in one !
- Best eaten with all Delhi style Chaats, like Dahi bhalle, paapri chat, Raaj Kachori , Mathri etc.
Notes and some tips:
- In Southern parts of India, I have seen people prefer thick chutneys, but in North India it’s a bit runny.. so you may adjust the water as per your preferences.
- Usually in South India, people add tadka ( tempering ) to their chutneys, but its not the trend in North. Though if you like, you may always give this Chutney your own twist adding curry leaves tempering.
- Sourness in this chutney comes from dry mango powder ( amchoor / khatayi ) and tomatoes. No tamarind is required
- You may omit onions or garlic if you like, but the addition of ginger and asafoetida ( hing ) is important to reduce the gas producing properties of spinach and coriander
- Traditionally, only green chilies are used to make this chutney.. you may add dry red chili according to your taste.