Coriander Chutney: India is known for its culture. The attire of our country, the different festivals and the dishes prepared in them. All these things make India special. Whatever is prepared in the kitchen, different types of chutneys are also prepared with it, these enhance the taste of the food. One of these is green coriander chutney which can be eaten by applying it on many things apart from snacks, sandwiches. It is usually found in everyone’s house. But even while preparing this simple looking recipe, you make many mistakes.
When the sauce starts to flow
To make this chutney, apart from coriander leaves and mint, some spices are required. Green coriander chutney should be very thick but sometimes after being made, it starts flowing, meaning its water separates. In this case, you can thicken it by adding a spoonful of plain curd or some fried gram dal to it. Another trick is to boil the chutney in a pan until its water dries up.
What to do if the sauce becomes spicy
Sometimes when making chutney, we add too much chilli in it. In this situation, you can add some sweetness with honey or sugar, or lemon juice or curd. Apart from this, you can also sprinkle some black salt in it. Mix it well until its taste becomes perfect.
How to keep green chutney green
Sometimes the colour of the chutney starts changing to light brown. This is due to oxidation, which is basically when your ingredients come in contact with air. But to keep it green, add a little lemon juice, vinegar or tamarind. Store it in an airtight glass container.
How to identify bad sauce
Many times it is not known whether the chutney kept in the fridge is bad or good. Many times no change is seen in it but it has gone bad. For this, taste it a little and see how much the taste has changed. Apart from this, if there is any kind of bad smell, then throw it away without wasting time. By following all these things, you can store the chutney for a longer period.
FIRST PUBLISHED : September 20, 2024, 17:27 IST
