Any paratha or a simple Indian vegetarian meal will get rejuvenated with the Dhone Paataa’r Chaatney (Coriander Chutney). I promise.
Its the condiment which is made in every Bengali home during winters when the price of fresh coriander in India is less. My memories of this chutney is of our domestic help grinding its ingredients with great energy on the sheel-baata (flat grinding stone). Something like this…
She would then carefully add each ingredient one by one to mix well into a smooth chutney. But thanks to modern day food processors, we can make the same chutney in under 10 seconds. However the smallest changes make a big difference.
Ingredients for Coriander Chutney are:
250 grams coriander (cleaned and washed, I prefer the young, small coriander leaves for added flavor)
One pod of garlic (8-10 fat cloves)
8-10 green chilies
Juice of one lemon
Throw everything in at once except the salt and lemon juice in a food processor and blend until the chutney is smooth. Add very little water.
Add the lemon juice and season with salt. Dip a little finger, like I usually do and check for the right balance of taste. Store in a glass jar and refrigerate. This can stay up to a week in the fridge. Sneak it between burgers or savor it as a dip. Its a suitable condiment with just about anything!