- Servings:
- Preparation time: 5-7 minutes.
- Blending time: 2-3 minutes.
- Total time: 10 minutes.
Don’t throw the stem portion of green coriander leaf. Chop this stem into fine pieces, because it has more flavours and can be use it to prepare chutney or soup.
The stem portion is better than leaf portion in many aspects. It is more fibrous and gives the different taste and texture to the chutney with original coriander flavour.
The mango being king of fruits in addition to sourness which makes everybody mouth watery. It brings the royalty.
Garnish it with finally chopped green coriander leaf, which makes its taste as well as looks awesome.
It will put you in dilemma whether to look it or eat it.
Ingredients:
- Green coriander stem: 50 gm.
- Salt: half teaspoon (as per taste)
- Green chilli: 2 no. (As per taste)
- Garlic: 3-4 flakes
- Ginger: 1” piece
- Raw mango: ½ no. (As per taste)
- Oil of your taste (mustard /olive/sesame seed… ): ½ teaspoon
- Green coriander leaf: 10 gm. (for garnishing)
Preparation:
- Chop coriander stem, green chilli, into small pieces, keep aside.
- Peel off and chop garlic, ginger and grate raw mango, keep aside.
Method:
- Grind all ingredients together to make fine paste.
- Green coriander stem chutney is ready; garnish with chopped coriander leaves, it will make it appealing. Serve with breakfast or meal, Store this chutney into refrigerator for a week.
Green coriander stem and raw mango chutney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.