green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches |
by Tarla Dalal
Added to 641 cookbooks
This recipe has been viewed 338341 times
green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | with 15 amazing images
green chutney for dhokla is made from a refreshing combination of coriander, coconut, green chillies, lemon juice, sugar and some water which is blended to a smooth paste.
The green chutney goes well with dhoklas, Indian snacks, Tikkis and Chillas.
I would like to share some important tips to make the perfect green chutney for dhokla. 1. Take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green colour with no signs of yellowing or browning. 2. Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds. 3. Furthermore, add the lemon juice. If you don’t add lemon juice, the green chutney for Indian snacks will lose its bright green colour and turn darker on oxidation. 4. You must add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon.
In most cases, chaats are also laced with green chutney. In all, it is very versatile and can be used as an accompaniment.
Enjoy how to make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches with detailed step by step photos and video below.
For green chutney- To make the green chutney, combine all the ingredients in a mixer and blend into a smooth mixture, using a little water.
- Store the green chutney refrigerated in an air-tight container and use as required.
Green Chutney Video by Tarla Dalal's Team
Green Chutney for Dhokla, Sandwiches, Indian Snacks recipe with step by step photos
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To make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green color with no signs of yellowing or browning.
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- Separate the leaves and the stems. We are only going to use the leaves and the tender coriander stems.
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- Rinse the coriander leaves in water to remove any dirt/mud that might be stuck to them.
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- Roughly chop the leaves for the green chutney. We will need approximately 1.5 cup of chopped coriander leaves for this chutney. Keep aside.
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- We have also added coconut in this recipe to make it a little different. So, grate around 4 tbsp of fresh coconut and keep aside.
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- In a mixer jar, add the coriander leaves.
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- Now add the coconut.
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- Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds.
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- Furthermore, add the lemon juice. If you don’t add lemon juice, the chutney will lose its bright green colour and turn darker on oxidation.
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- Add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon.
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- Finally, add salt to taste. To make this a faraal (vrat) friendly chutney substitute salt with rocksalt.
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- Add approximately half cup of water. If you want a liquidy green chutney then add more water.
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- Blend into a smooth paste.
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Remove green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | a bowl and use as required. This will yield around 3/4 cup of chutney.
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Store green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | in the freezer in an airtight container.
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What does green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | go with. Try green chutney with Nylon Khaman Dhokla. See detailed recipe for Nylon Khaman Dhokla. Makes 4 servings.
Ingredients For Nylon Khaman Dhokla
1 1/2 cups besan (bengal gram flour)
1 1/2 tbsp semolina (rava / sooji)
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
salt to taste
1 tsp fruit salt
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)
1 tsp chopped green chillies
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Nylon Khaman Dhokla
green chutney
Method For nylon khaman dhokla
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To make combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
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Just before steaming, add the fruit salt and mix lightly.
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Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
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Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
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Heat the oil in a small non-stick pan and add the mustard seeds.
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When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
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Remove from the flame, add ½ cup of water and mix well.
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Pour the tempering over the prepared nylon khamman dhokla and spread it evenly.
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Cut the nylon khamman dhokla into pieces, garnish with coriander and serve immediately with green chutney.
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Take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green colour with no signs of yellowing or browning.
![]()
-
Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds.
![]()
-
Furthermore, add the lemon juice. If you don’t add lemon juice, the green chutney for Indian snacks will lose its bright green colour and turn darker on oxidation.
![]()
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You must add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon.
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Accompaniments
Nutrient values (Abbrv) per tsp
| Energy | 14 cal |
| Protein | 0.2 g |
| Carbohydrates | 1.2 g |
| Fiber | 0.4 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 1.5 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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