Coriander chutney


This chutney is very simple to prepare and goes well with idly, dosa, adai, roti and upma. It can be used as dip for samosas and bajji. It can also be used as a spread for sandwich.

Coriander leaves – 1 medium sized bunch or 1 cup firmly packed
Urad dal – 1 1/2- 2 tbsp
Green chillies – 1-2
Ginger – 1/2 inch piece
Tamarind -1 Pea sized ball (very less) or 1/4 tsp tamarind paste
Coconut – 3 tbsp (grated)
Oil -2 tsp
Salt as required

For the seasoning

Oil – 1 tsp

Mustard seeds- 1/4 tsp

Split urad dal – 1/4 tsp

Clean and wash the coriander leaves. Chop it and keep it ready. You can use the tender stems also for this chutney.

Heat 2 tsp of oil and fry urad dal until it turns light brown.

Then add green chillies, ginger and fry for a few seconds. Switch off the flame.

Add coriander leaves, tamarind and sauté in the heat of the pan itself.

Then add grated coconut, saute in the heat of the pan and leave it to cool.

Grind it with needed salt.

Heat a tsp of oil; add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, pour the seasoning over the chutney.

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