By Krati Purwar
July 20, 2024
Among many condiments served with snacks, spinach-coriander (palak-dhaniya) is a unique combination to try. The delicious and tangy spread pairs well with fritters, sandwiches, and even South Indian delights. Here is a quick recipe.
1-inch ginger 1 cup palak 1 cup coriander 1 tbsp lemon juice 1-2 green chillies 1 tsp cumin seeds Salt to taste ½ tsp chaat masala 2 tbsp water 2 garlic cloves 1 tbsp yoghurt
Thoroughly water spinach and coriander to remove stale leaves.
Add the leaves, yoghurt, and water to the blender and grind them.
Once the leaves have combined, add spices to the appliance and blend them.
Adjust the amount of salt in the chutney.
You can add some olive oil to adjust the consistency of the chutney.
Serve the chutney with monsoon snacks.