By: Nikita Nikhil
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Tangy and refreshing dhaniya chutney is the perfect condiment for meals. However, a few mistakes can ruin its taste and texture. Here's what to avoid while making this chutney.
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While making dhaniya chutney, always use fresh, bright coriander leaves. Stale or old leaves will give the chutney a dull colour and bland taste.
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Acidity can balance flavours. Skipping lemon juice makes the chutney taste flat. Just a dash of it will add freshness and keep its vibrant colour.
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Excess water makes the chutney runny and reduces its shelf life. Always add water gradually while blending to get a thick, smooth consistency.
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If you blend chutney for too long, it will generate heat and cause bitterness and discolouration. Instead, use a pulse method or add ice cubes.
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Not roasting spices before grinding can make it taste bland. Dry roast cumin seeds and other spices to enhance the flavour.
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Leaving chutney uncovered or in a warm spot will spoil it. Refrigerate it in an airtight container and use it within 2-3 days for the best taste.
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For a quick recipe to make dhaniya chutney, click here:
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