Coriander chutney

Until recently, I used to prepare coriander chutney with only coriander which used to taste good when fresh but turn dark, grainy and separate water after 15 minutes or so. I tried this coconut combined coriander chutney that is the restaurant style one and it was good in texture, taste and color and goes perfectly with south Indian tiffin but may not go well with chats or parathas kinds.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 2 minutes

1. Coriander – 1 bunch
2. Coconut – 5″ piece
3. Lemon juice – 1 tbsp
4. Green chilies – 3
5. Salt to taste
6. Oil – 1/2 tbsp
7. Mustard seeds – 1 tsp
8. Urad dal – 1/2 tbsp
9. Curry leaves – 1 sprig
Step 1: Grind fresh coriander, coconut, green chilies, salt and lemon juice together in a mixer jar.
Step 2: Prepare tempering by spluttering mustard seeds in hot oil, then roast urad dal in it till golden brown and throw in curry leaves.
Step 3: Pour the tempering over the chutney and serve with idli or dosa.


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