½mediumAmbi (Raw Mango)peel and chop in uneven chunks
50gmfresh Coriander leavessort them to remove thick stems (small stems are okay to be included)
1teaspoonred chilly powder
½ teaspoonGarm Masala
1teaspoonJeera (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.
Use fresh coriander (dhaniya) leaves. Wash leaves under tap and let them rest in colander to drain extra water.
Don't add any extra water as it makes a runny chutney.
Add curd(if using) or onion, garlic and green chilies 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 doesn't leave water.
Serving size: 1 bowl
Amount per serving
% Daily Value*
Total Fat 1.3g
Saturated Fat 0.1g
Total Carbohydrate 24.7g
Dietary Fiber 6.3g
Total Sugars 7.1g
Vitamin D 0mcg
*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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