Coriander Leaves Chutney
This chutney goes well with idly and Dosa. I like to use this as a sandwich spread too! There are many methods but I follow the south Indian style as it goes well for idly and dosa. I love the aroma and the flavour it gives…so refreshing. This green coriander chutney recipe is the best chutney you will ever try! You’ll believe me when you taste it!
- Coriander leaves - 1 medium sized bunch
- 5 to 6 pieces of coconut
- oil to sauté
- 1 teaspoon of mustard
- 1 teaspoon of urad dal
- 1 teaspoon of jeera
- 1 small size tomato
- 1 small size onion
- 4 green chillies
- Curry leaves
- 4 cloves of garlic
- 1 inch ginger
- Tamarind small piece
- Salt as needed
For Garnishing - Curry leaves
- Take away the coconut skin and chop it finely.
- Roast the urad dal to golden brown by adding little amount of oil in a kadai and keep it aside.
- In a mixer jar, first grind the coconut.
- Now heat the kadai with 3 teaspoons of oil. Now add ginger, garlic and green chilies and sauté it.
- Then add the finely chopped onions. Add a little amount of salt at this stage. Once it has turned into translucent add the tomatoes add sauté it for 2 min.
- Add the piece of tamarind to it and add the grated coconut. Mix it well. Once it is cooked well switch off the flame.
- Add the finely chopped coriander leaves. Let it be cooked in the heat of the kadai.
- Allow it to cool.
- Give one pause grind. Later add the roasted urad dal and required salt.
- Grind the mixture.
- Now we need to make the tadka with mustard, urad dal, jeera and curry leaves.
Refreshing and yummy chutney is ready! Serve it with idly or dosa.
Tips / variations:
- We can add mint leaves also along with coriander leaves.
- We should add the roasted urad dal after grinding the chutney for a 1 round because, over grinding of the roasted dal may change the consistency of the dish.
It can stay good for a day only if stored in fridge.
- Coriander is a wonderful source of dietary fiber and contains vitamin K.