Marua Coriander leaves Chutney / Sweet Basil Dip
Marua Coriander leaves Chutney is an Indian spicy dip served as a condiment with the main course to make the meal more flavourful.
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
1. You can use fresh amla or tomato in place of chat masala.
2. To make it diabetic-friendly, skip jaggery from the recipe.
3. The quantity of green chili can be increased or decreased according to your tolerance to spicy food.
4. Do not grind it to a fine paste chutney tastes best in little coarse form.