Chutneys are an integral part of Indian cuisine. Most snacks are served with chutneys of different varieties like spicy, tangy, sweet. Being from North India, chutneys were always found at our homes. My mom is a gifted chef and till date, her chutneys are totally worth dying for. Along with the usual chutneys, my mom used to make chutney for fasts or vrats as well. I learnt making this Dhaniya ki Chutney from her only, as primarily coriander is used for making this chutney, it can be eaten without any worries during fast. During vrats, I enjoy eating elaborate meal of falahar including Aloo Sabudana, Sabudana Thalipeeth, and Sabudana Vada. Just to spice them up a little with accompaniment, I prepare tangy Dhaniya ki Chutney as well.
Making Dhaniya ki Chutney is really a kid's play, all I had to do was blend fresh coriander, ginger, chilli, lemon, heeng, cumin seeds into a fine paste and it got ready. My kiddo even assisted me while making Dhaniya ki Chutney so that he can claim that he is a budding culinary expert who can prepare yummy accompaniments without his mom's help, ha! So, be it falahar, you can definitely make the meals more tasteful by serving Dhaniya ki Chutney, here's its recipe, scribble it down and enjoy fasting!
Vrat wali Dhaniya ki Chutney
Dhaniya ki Chutney ( Vrat recipe )
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
- Fresh coriander - 1 cup chopped
- Green chili - 2-3
- Ginger - 1 inch piece
- Salt to taste use sendha namak if making for fast
- Cumin seeds - 1/2 tsp
- Heeng - A pinch
- Lemon juice - 3 tbsp
Instructions
- Blend all the ingredients in a blender to make a smooth paste.
- Add very little water if required.
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