Coriander Chutney And Red Pepper Chutney Recipe

Cooking Directions

• STEP 1.For coriander chutney, blend together coriander leaves, green chilies, garlic, lemon juice, salt, and water until smooth.
• STEP 2.For red pepper chutney, roast red peppers over an open flame until charred. Remove the skin and seeds, then blend with tomatoes, onions, garlic, red chili powder, cumin powder, salt, and water.
• STEP 3.Transfer both chutneys to separate serving bowls and refrigerate for at least 30 minutes before serving.

Cooking Tips

• Adjust the amount of green chilies in the coriander chutney according to your spice preference.
• You can add a pinch of sugar to balance the flavors in the red pepper chutney.
• Store the chutneys in airtight containers in the refrigerator for up to a week.

Storage and Serving

• Serve the coriander chutney as a dip with samosas, pakoras, or kebabs.
• Use the red pepper chutney as a spread on sandwiches or as a marinade for grilled chicken or fish.
• Both chutneys can be stored in the refrigerator and enjoyed as a condiment with various dishes.