Coriander Chutney

The name coriander originates in the plant's strong bug-like smell of the leaves. The highest quality coriander to be found in Italy was that which was grown in Egypt. Coriander seeds appear to have been quite prized by the Egyptians as they have been found in tombs of the 21st dynasty. The Chinese associated it with immortality and it is mentioned in Sanskrit texts and has been recognised as an important culinary and medicinal herb since early times.  

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking.

Coriander has been used as a medicine for the relief of anxiety and insomnia in Iran. Coriander seeds are used in traditional Indian medicine as a dierutic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a carminative and as a digestive aid.

 Coriander juice (mixed with turmeric powder or mint juice) is used as a treatment for acne, applied to the face in the manner of toner.

Ingredients

1 Bunch Fresh Coriander

1 Tsp Ginger-Garlic Paste

2 Green Chillies

½ Cup Grated Coconut

Salt to Taste

2 tbsp lemon juice

Method

1. Clean and wash the coriander.
2. Blend all the ingredients in a blender. Add some water if needed.
3. Your coriander chutney is ready.