Indian Food is absolutely dull without an amazing spicy green chutney. Be it dhaniya or pudina chutney, it goes well with pakora, sandwich and parathas.
Dhaniya Ambi chutney is a spicy and tangy chutney (dip) made with fresh coriander leaves, green chillies, raw mango (ambi) and is flavoured with onion and garlic.
When I make this chutney in Navratri, I simple omit the onion and garlic and honestly, it tastes better than this version.
The best thing about this chutney is the use of absolutely fresh ingredients that not only add rich flavour to it but also give it an amazing green color.
I normally add mint leaves along with dhaniya (coriander) but this time I didnt have them fresh.
A mix of dhaniya and pudina is also liked a lot. You may use both almost same in quantity.
If you dont have raw mango, you may add Amchur (dry mango powder) or Lemon juice. You may not get the same taste. Yet the chutney would be tangy if you use lemon juice in good amount.
One may also use curd (homemade) to have light green shade and a creamy texture in chutney.
Recipe Insights and Tips
Since this is a no-cook recipe, its totally easy for beginners. I learnt it first time from my mother-in-law and I really rated every thing in cooking as a tough one.
Its difficult only when we think that. Sometimes we begin cooking with one thing in mind and end up making another.
There is nothing wrong about it. That happens with everyone and there is nothing wrong in that (so long the food is not wasted).
Recipe invoves collecting all ingredients and adding them to blender to make a smooth paste. One may adjust chillies and Ambi as per their taste preferences.
Tips to make chutney
Use fresh coriander (dhaniya) leaves.
Wash leaves under tap and let them rest in colander to drain extra water.
Dont add any extra water as it makes a runny chutney.
Add curd(if using) or onion, garlic and green chillies at the bottom of blender as it makes blending easy.
Keep Checking by pausing in between.
Adding a boiled potato makes it really creamy and the chutney doesnt leave water.
This chutney stays good in refrigerator for about 2 days in summer and 5 days in winter. Mine stays only for 2 days as we are done soon with it.
How to serve Dhaniya Ambi Chutney?
One may have this chutney with Bread pakora or vegetable pakora, besan cheela, dosa, or idli. I make a tiranga sandwich specially using it. Its a three bread pieces with layers of butter, tomato ketchup and dhaniya chutney. Its super easy breakfast or evening snack item.
You may also toss a bean salad with it. The simple Indian meal with dal, subji, paratha is dull without this chutney.
Health Benefits of having Dhaniya
Coriander Leaves are a rich source of proteins, fibre, Vitamon A, C, E, K, magnesium, potassium, zinc, iron and calcium.
With almost no cholesterol or saturated fats, dhaniya leaves are promising for a digestive gut and lowering blood pressure. It easily can be included in daily diet by adding chopped leaves to vegetables, dals and gravy dishes.
If for some reason you can’t have coriander leaves, you may use ground coriander seeds as a spice to be added in your vegetables.
Drinking coriander seeds water empty stomach is found to be effective home remedy for weight-loss and thyroid issues.
Stories from Kitchen
As a kid, I dislike dhaniya leaves a lot. so much so that even now, I can have it in the form of chutney but not as leaves. This dislike further extended to methi, sarson and palak leaves.
My mother-in-law was an amazing cook and they way she used to make bathua / methi parathas, I would simply love them. She would make a dough of these leaves unlike my mother who would make a stuffed paratha.
The idea was to have healthy leafs in any form.
Slowly, I started having almost all green leafy vegetables.
Kids who are a fussy eaters, dont force them but at the same time, make sure that they have these nutritional packed veggies.
1)Gather all the ingredients. Roughly chop onions and ambi. Wash the fresh coriander leaves in colander. (you may add few small stems)
2) Transfer onion, garlic, green chillies, leaves, ambi, spices (Red chilly powder, Garm masala, jeera) and salt to blender jar.
3) Blend it by pausing in between. If leaves are freshly washed, they have enough moisture to be blended easily. You may add curd if blending is taking time or 1 tablespoon water at the bottom of jar.
Once it is a smooth paste, you may stop the blender and transfer the chutney to a glass jar.
4) The spicy and tangy Dhaniya Ambi chutney is ready under 5 minutes. Enjoy it with your favourite Pakodas.
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More Chutney Recipes:
Dhaniya Ambi Chutney
- 2 small green chilly can adjust
- 1/2 medium Ambi (Raw Mango) peel and chop in uneven chunks
- 50 gm fresh Coriander leaves sort them to remove thick stems (small stems are okay to be included)
- 1 tsp red chilly powder
- 1 small onion
- 6-7 cloves garlic
- 1/2 tsp Garm Masala
- 1 tsp Jeera (Cumin seeds)
- salt as per taste
- Gather all the ingredients. Roughly chop onions and ambi. Wash the fresh coriander leaves in colander. (you may add few small stems)
- Transfer onion, garlic, green chillies, leaves, ambi, spices (Red chilly powder, Garm masala, jeera) and salt to blender jar.
- Blend it by pausing in between. If leaves are freshly washed, they have enough moisture to be blended easily. You may add curd if blending is taking time or 1 tablespoon water at the bottom of jar.Once it is a smooth paste, you may stop the blender and transfer the chutney to a glass jar.
- The spicy and tangy Dhaniya Ambi chutney is ready under 5 minutes. Enjoy it with your favourite Pakodas.
|Serving size: 1 bowl|
|Amount per serving|
|% Daily Value*|
|Total Fat 1.3g||2%|
|Saturated Fat 0.1g||0%|
|Total Carbohydrate 24.7g||9%|
|Dietary Fiber 6.3g||22%|
|Total Sugars 7.1g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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