Coriander chutney is made with Coriander leaves for more of a kidney cleanse, or diuretic. It is an important part of Indian cuisine for all ages and it’s the most popular savory chutney made of cilantro, ginger and lime juice and chili. These fragrant greens although used like a relish are a large and important part of our meals. Their fresh taste complements Indian herbs and they may be used as daily vitamin supplements. Adding some coriander leaves to your daily meals keep diabetes at bay.
- Coriander Leaves – 2 fistful (or as per your taste)
- Coconut Scraping – 100 gram
- Green Chilli – 5 no’s
- Mustard seeds, Black gram – 1 tbsp
A. Clean the Coriander Leaves well in fresh water and grind them together with green chillies and coconut scrapings.
B. Take a small pan, heat the gingelly oil and add the mustard seeds, curry leaves to it and allow spluttering.
C. Mix them all with the grinded paste prepared at the start and add some Asafoetida powder.
D. Stir well, add some salt for you taste and water for consistency.
Adding up a little of Coriander leaves are exactly what you need for breakfast and dinner. It helps in lowering blood glucose levels in diabetics and also helps in digestion.
Who Can Consume?
Adults & Children above 8 years.
Best Time to Consume
You can have Coriander chutney anytime. As a constant companion to authentic Indian cuisine, they are good to go in the morning as they help in kidney cleanse, or diuretic.