Marua Coriander leaves Chutney / Sweet Basil Dip is an Indian spicy dip served as a condiment with the main course to make the meal more flavourful. Marua chutney is a healthy as well as a delicious side dish that not only adds flavor to the food but also gives various health benefits.
About marua chutney
This sweet basil chutney is an easy and quick recipe ready in under 15 minutes. Marua chutney needs only a few ingredients and goes well with paratha, poori, rice dish, or any main course meal. Marua is also known as Sweet Basil has a little bitter after taste. To reduce this bitter taste I have added a little jaggery in the chutney.
Marua is available widely in the grocery store and can be grown at home easily without any extra care. Other chutney recipes you would like to try coriander-mint chutney, coconut peanut chutney.
Video of Marua Coriander leaves Chutney / Sweet Basil Dip
Health benefits of eating marua( sweet basil)
- Marua or sweet basil is an aromatic green herb from the mint family. It is renowned for its use in Italian food and as a medicinal herb.
- It helps in reducing depression and memory loss associated with stress and aging.
- Regular consumption of marua also improves blood sugar levels, cholesterol, and triglycerides related problems and keeps blood pressure in the normal range.
- Also, reduce tooth decay by inhibiting the growth of harmful bacteria in the mouth.
- Rich in antioxidants that help in fighting cold and inflammation in the body.
Step-by-step preparation of Marua Coriander leaves Chutney
1. Wash and clean marua leaves and keep them aside. Also, wash and chop green coriander leaves. Don’t discard the stems as they are very healthy and provides thickness to the chutney. Chop onion and green chili and put aside.
2. Now, in a grinder jar, transfer washed and chopped fresh coriander leaves, marua leaves, white salt, black salt, chat masala, garlic clove, onion, lemon juice, and jaggery. Add 1-2 tbsp water and grind it into a coarse paste.
3. Check the consistency of the chutney, if it seems to be thick, add 1 tbsp more water and grind again.
4. Spicy marua coriander leaves chutney is ready to serve. Serve it with paratha, poori or main course to enhance the flavor of the food.
5. Leftover chutney can be store in an airtight container and kept in a refrigerator for about 3-5 days.
Serving suggestions
Khatti meethi marua ki chutney served best as a condiment with any main course meal or as a side dish with plain or stuffed paratha, poori, or any rice dish to make the food more flavorful and digestible.
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- Raw Banana Veg Patties | Kacche Kele Ki Tikki
Tips and tricks
- You can use fresh amla or tomato in place of chat masala.
- To make it diabetic-friendly, skip jaggery from the recipe.
- The quantity of green chili can be increased or decreased according to your tolerance to spicy food.
- Do not grind it to a fine paste as chutney tastes best in little coarse form.
Recipe card for Marua Coriander leaves Chutney / Sweet Basil Dip
Marua Coriander leaves Chutney / Sweet Basil Dip
Ingredients
- 40 gm fresh coriander leaves
- 30 gm Marwa fresh basil leaves
- 2 chopped green chilli
- ½ tsp cumin seeds
- ¼ tsp white salt
- ¼ tsp black salt
- 2 garlic clove
- ½ onion
- ½ tsp chat masala
- ½ lemon juice
- 1 inch piece of jaggery
Instructions
- Wash and clean marua leaves and keep them aside.
- Also, wash and chop green coriander leaves. Don’t discard the stems as they are very healthy and provides thickness to the chutney.
- Chop onion and green chili and put aside.
- Now, in a grinder jar, transfer washed and chopped fresh coriander leaves, Marua leaves, white salt, black salt, chat masala, garlic clove, onion, lemon juice, and jaggery.
- Add 1-2 tbsp water and grind it into a coarse paste.
- Check the consistency of the chutney, if it seems to be thick, add 1 tbsp more water and grind again.
- Kathi meethi marua coriander leaves chutney is ready to serve.
- Serve it with paratha or main course to enhance the flavor of the food.
- Leftover chutney can be store in an airtight container and kept in a refrigerator for about 3-5 days.
Notes
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