Chutneys, pickles & drinks · Biya Samaraan
Dharan ji Chutney
Coriander chutney (tikhi)
A fresh, raw, mildly spiced (tikhi) green chutney of coriander, ginger and green chilli with cumin, ground thick with a little water and finished with salt and lime juice. A staple Bhatia accompaniment that brightens fried snacks, breakfast breads and main meals.
Ingredients
Make
Method
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Wash the coriander well and chop it roughly. Peel and chop the ginger, and chop the green chillies.
Put the coriander, ginger, green chillies and cumin seeds in a mixer with a little water and grind to a smooth paste.
Tip the paste into a bowl, add the salt and freshly squeezed lime juice and mix well.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Use as little water as possible while grinding so the chutney stays thick and full-flavoured; the lime adds taste and helps keep the green colour fresh.
Mint-Coriander Chutney
Add a handful of fresh mint leaves for a cooler, more refreshing taste.
Raw Mango Variation
Replace the lime juice with chopped raw mango or a pinch of dry mango powder (amchur) for a tangier chutney in mango season.
Peanut Variation
Blend in a tablespoon of roasted peanuts for a richer, nuttier, thicker chutney.
Yogurt Variation
Mix in a few tablespoons of thick curd for a milder, creamier chutney that goes with spicy snacks.
Extra-Spicy Variation
Use more green chillies or add a few black peppercorns.
Serve with
With flatbreads such as koki, thepla or ufrato; with fried snacks and breakfast items; with main meals. It is a regular feature of Sindhi–Bhatia homes, from everyday meals to festive gatherings and tea-time snacks.
Recipes mentioned here
Nutrition
EstimatedPer tablespoon
2 kcal
- Protein
- under 1 g
- Carbohydrate
- under 1 g
- Fat
- under 1 g
The recipe makes about 1 cup, or 16 tablespoons.
Whole recipe
30 kcal
- Protein
- 2 g
- Carbohydrate
- 6 g
- Fat
- 1 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate in an airtight container and use within 5–7 days; use a clean, dry spoon each time; it can be frozen in small portions or ice-cube trays for up to 1 month; if making ahead, add the lime juice just before serving.
About this dishDid you know?, Cultural note
Did you know?
Coriander chutneys have been made across the Indian subcontinent for centuries; lime juice helps keep the colour; chutneys were traditionally ground by hand in a stone mortar and pestle, giving a coarser texture and releasing more of the herbs' oils; Bhatia households often make fresh chutneys in small batches.
Cultural note
An essential accompaniment in Sindhi–Bhatia households, reflecting the community's preference for vibrant, nourishing flavours from simple, wholesome ingredients.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos