Corainder Chutney/ Bengali Dhonepatar Chutney/ Dhonepata Bata


This recipe is from my mother and your sure to love this. Though this is a bengali version of the chutney, even if you are not a bengali , you will love it.


  1. Wash the corainder properly and then grind it into a smooth paste with some water. Along with corainder, also add Nigella seeds, mustard seeds and green chili into the grinder.
  2. Heat mustard oil in a kadhai. Heat it to a point where it is smoking hot.
  3. Switch off the gas and let the oil cool for five minutes.
  4. Now, add the corainder paste and switch on the gas. Be careful, there are high chances of it spluttering.
  5. Simmer the gas for 5-7 minutes. Till the oil starts separating from its sides.
  6. Check the salt.
  7. It can be add with steaming hot rice and tastes equally great with Parathas and Phulkas.

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