5 Minute Coriander Chutney Recipe (2024)

FAQs

Why is my coriander chutney bitter? ›

Blending the coriander too long can make it taste bitter. Getting rid of the mature stalks and stems is essential to prevent the chutney from turning bitter.

Chutney will last up to 4 days in the fridge. Coriander Chutney also freezes really well, so if you have no intentions of finishing your batch of homemade chutney, simply freeze it.

Adding lemon juice in the grinding process helps prevent oxidation, darkening & loss of color by retaining the vibrant green to make it appetizing while adding zing. It also helps to preserve the chutney for longer if stored under refrigeration.

You could also freeze the chutney in an ice cube tray, so that you have individual portions you can pull out as and when you need them. To defrost the chutney transfer it from the freezer to the fridge to defrost. This can take anywhere from 8-24 hours depending on the size of the portion.

Coriander might cause sleepiness and slowed breathing. Some medications, called sedatives, can also cause sleepiness and slowed breathing. Taking coriander with sedative medications might cause breathing problems and/or too much sleepiness.

The reason behind the divisive flavor of coriander lies in our genes. There is a genetic component to coriander taste perception. This perception is believed to be a result of an enzyme that changes the way one senses the taste of coriander—a genetic trait that is still being researched upon.

This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches.

Coriander is a fragrant, antioxidant-rich herb that has many culinary uses and health benefits. It may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Instead of using water, we recommend using ice cubes as they prevent the herbs from heating up and cooking with the heat of the blender, thus maintaining the freshness and bright green colour of the chutney. Close the blender jar and blend till smooth. Serve immediately or transfer to a jar and store in the fridge.

Why does my green chutney turn brown? ›

Leafy greens have iron which gets oxidised due to heat produced in grinding and turns into brownish darkish colour. To retain bright green colour of the green chutney add a few ice cubes while grinding it. This will prevent oxidation and keeps green chutney bright green.

What makes canned chutney safe? The acidity from the added vinegar and the natural acids of the fruit prevents growth of several spoilage and pathogenic bacteria, molds, and yeasts. Cooking the mixture to concentrate it lowers available moisture that is needed for microbial growth.

It can turn bitter if you grind it too much of for too long in the electric grinder. The oils in the leaves start to turn rancid. The solution is simple. Whenever to make pudina chutney, combine the pudina leaves with coriander leaves too.

To do this, finely chop the fresh cilantro (use the stems, too—they have lots of flavor). Press it into an ice cube tray, top with a splash of water and freeze. If all that chopping isn't for you, toss the cilantro into a food processor and blitz until the herbs are finely chopped.

Preparing Coriander for Freezing:

Select the fresh coriander stalks you wish to freeze. It is important to choose the freshest possible stems with green leaves . Once the Coriander stems have been selected , rinse the leaves with clear, cold water.

Add Sweetness: Adding a touch of sweetness can help counteract the bitterness. You can try incorporating ingredients like a small amount of sugar, honey, jaggery, or even a ripe tomato to add a hint of sweetness. Start with a small quantity and gradually adjust to achieve the desired taste.

Add some sugar. It makes chutney tastier.

Coriander leaf oil is complex and has eleven carbon atoms (un​​decanal). This aldehyde structure is responsible for the bitter/soapy taste and citrus smell associated with coriander.