Corriander Chutney is a common recipe made in every home. Even though it is a very common recipe , the beauty is that each house will have a different way of preparation. In that also,each lady of the house will have a slight modification made to the recipe which she may have learnt from someone.
In the bargain we all end up having delicious corriander Chutney variations for daily breakfast with our favorite idlis ,dosas, Upma, paniyarams etc etc .
Unlike the regular corriander Chutney where corriander and coconut are blended with chillies and salt ,here some ingredients are roasted along with chillies and the corriander is also roasted until it gives a nice aroma . The taste from roasted/fried chillies gives a very nice flavor to the chutney.
As the ingredients are roasted and ground,we can store the chutney for 2 or 3 days under refrigeration in case you have any balance left đŸ˜€.
Cooking Time - 5 mins
Complexity - easy
Serves - 2 to 3
Ingredients
1/2 cup fresh grated coconut
3 green chillies
Small piece tamarind
Few curry leaves
1tsp mustard seeds
3 tsp channa dal /split dal
2 tsp oil
1/4 tsp jaggery
Salt as needed
- In a frying pan,heat the oil and crackle the mustard seeds followed by green chillies and curry leaves.
- Add the channa dal and roast until it turns crisp and golden brown . Keep these roasted ingredients to cool.
- In the same pan, roast the coŕriander until you get a nice aroma . Lightly roast the tamarind also in the same pan .
- Once the ingredients have cooled down,transfer it to a blender along with the chutney dal, coconut, salt,asafoetida, jaggery and give a quick pulse to blend the ingredients.
- Slowly add water and grind it until you reach a chutney consistency. This corriander Chutney tastes good when it's a little coarsely ground .
- You may adjust salt while grinding.
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This coriander chutney sounds interesting Priya. It is different from the regular chutney. Can’t wait to try this chutney soon. - Preethi
ReplyDeleteCoriander chutney sounds so tempting. I would love to have it with my meal and snacks. Next time I will make Coriander chutney in your method. I can imagine the chatpata taste.
ReplyDeleteI love the smell of fresh coriander, and love using it in chutney. However, the coriander chutney we make is very different. Love your unique take on it, including the coconut, curry leaves and green chillies. Will definitely try out your method next time!
ReplyDeleteTempting recipe !!!! I will definitely try out your method next time
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