Coriander chutney is common to most Indian households but this recipe will blow your mind! The overpowering taste of coriander is beautifully balanced with mint leaves and a few drops of lemon juice.

Pudhina is mint, whereas Dhaniya is cilantro. This chutney is also known as Coriander Mint Chutney because cilantro is known ...

Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely ...

A truly refreshing chutney that can be enjoyed with pakodas, fries, kebabs, meat or veg rolls and even acts as a great fat free spread for your bread sandwiches.

Coriander and cilantro come from the same plant – Coriandrum sativum, or the coriander plant. The spice coriander is the dried seeds of this plant, while its leaves are called cilantro.

When it comes to rice and beans, it's all about flavor. Plant-based chef and recipe designer Caroline DiNicola suggests some ...

Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. To make the chutney, put all the ingredients in a blender or food ...

A traditional Uttarakhandi side dish, Bhang Ki Chutney or hemp seeds chutney is safe to eat. Hemp seeds are rich in proteins, ...

Kachri is a wild variety of cucumber that resembles a brown yellow small melon. When mixed with garlic, salt, red chilli powder, turmeric and coriander, it makes a spicy and delicious Rajasthani ...