The kind of chutney that is made fresh in our homes every day. Apart from its sharp, perky taste, it is rich in vitamins A and C as well as in chlorophyll. We eat it in small amounts – just 1–2 teaspoons – with our meals, just as you might eat mustard with sausages. It also serves as an excellent dip for samosas. Use just the top, leafy sections of the coriander. The lower stems get too stringy when pulverised.