Coriander chutney recipe: I always liked the smell & taste of coriander leaves and for its appetizing smell, it goes into lot of culinary preparations around the world in the final garnishing part. We may call it kothamalli , dhania, cilantro, parsley – does the name really matter?…its all about taste…coriander chutney is in my list of best tasting chutneys. I just feel the freshness of the herb when I smell the coriander chutney. It tastes best with idli and dosas.
Ingredients:
1/2 cup fresh coriander leaves
4 tblspn grated coconut
1 inch tamarind
3 garlic pods
1 tspn sugar
1/4 tsp turmeric powder
2 green chillies
Salt to taste
For tempering:
1/2 tspn mustard seeds
1 sprig of curry leaves
Method:
- Blend together coriander leaves, coconut, garlic, tamarind, sugar, green chillies, turmeric powder, salt in a mixer to thick chutney consistency by adding very little water. Transfer the chutney to a bowl and keep aside.
- Heat 1 tblspn oil in a pan. Add mustard seeds to splutter. Switch of the stove and add curry leaves. Heat in the oil is enough to get the fried aromatic curry leaves with its green colour retained. Pour this tempering over the chutney and serve as side for idli or dosa
Note: I have used the small green chillies that are really spicy. So I just included 2 green chillies for the chutney. If you are using green chilly of less spice, add 3-4 nos.
Happy Cooking!
