A STEEM VIDEO :- Coriander chutney ground in the traditional way on a grinding stone

Today, I am going to share with all of you how to prepare a tangy and zesty coriander chutney using a traditional, rustic method. Instead of using a mixer-grinder, I ground the chutney today using a silbatta (traditional grinding stone).

This process takes time, but the resulting flavor is truly exceptional. In a mixer, it takes barely a minute—you simply switch it on, and the chutney is ready. However, using a grinding stone is a time-consuming affair; to be honest, it has been a long time since I last ground chutney this way. Yet, the taste turned out to be genuinely superb.

My children also loved this tangy and spicy coriander chutney. It requires very few ingredients: fresh coriander leaves, tomatoes, green chilies, a small piece of tamarind, black salt, white salt (to taste), and a pinch of asafoetida (hing). I washed all these ingredients thoroughly and chopped them into small pieces.

Next, I combined all these ingredients and ground them on the silbatta, adding a little water gradually as I went along. Water is added to ensure the mixture grinds smoothly and easily on the stone. So, do give this tangy and spicy fresh coriander chutney a try!

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IPFS

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Caption is enabled in the video 😊

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