Looking at my posts I was thinking how did I miss the evergreen Chutney? The one which finds place at every meal - an elaborate thali, a garam samosa or dhokla and even street food like sandwich and bhel. Surely I have to post that. The prep for coriander is the same as in this chutney, a few delicate stalks are fine. And as always the fresher the ingredients, the better tasting chutney it will be. The secret ingredient in this dish is ganthiya (Gujarati snack item made out of gram flour), which gives it a thick texture and some body. If you dont have that, you can also add some roasted gram (chana). So here goes...
1 thick bunch coriander, washed, cleaned and plucked
1/2 inch stalk ginger
1-2 green chilies (1 for medium 2 for hot!)
2-3 thick ganthiya (or handful of thin ones)
Juice of half a lemon
Pinch of sugar
Water to grind
Place all the items (except water) in a blender and pulse a few times. Add a little water and blend till it is a fine paste. Add water as required. Enjoy!
If you are making this as a side for a meal, add a small clove of garlic for added flavor. It tastes good with hot items too but avoid it when eating with bhel or sandwich or sev puri.