Monday, May 31, 2010

Coriander Leaves Chutney

Have you ever tried idli with curd and coriander leaves chutney.Also oats with curd and this chutney.Oh its sooo good i cant express the feeling.This is the recipe i got from my MIL.You can  refrigerate this up to two months.You can use this as a sandwich spread and also as a raita.It even goes well with rice with some coconut oil. Well its a extra work though its worth it.

Coriander leaves(Kothamalli)-4 bunch
Green Chilli-20 to 22
Tamarind-small lemon size
Coconut oil-6tbsp
Canola oil-6tbsp
salt -as per needed
mustard seeds-tsp

 Clean and rinse the coriander leaves in the water for 4 to 5 times. If you want you can rinse for 2 more times and cut in them into pieces.Add little by little leaves with chillies and tamarind in mixie or food processor with Hing.Do not add water.Add salt at the end and grind it into smooth paste.

In a pan add both of the oil and add the mustard seeds.When it crackles add the grounded paste and keep on frying.

It will start to boil and becomes less and less and becomes thick.It also changes color.After all the oil is sucked and the paste leaves the pan switch off and cool it and store it in a air tight container.Refrigerate it.

This can be used as a dip for samosas,cutlet etc with adding little water.Use a dry spoon to take little amount.This can be used as base for sandwich.Enjoy.

Sending this to Green Gourmet hosted by Preeti(WriteFood)


  1. Lovely recipe. Thanks for sending this GG-1

  2. Swapna, very nice and bright..have sent you details on Indian Cooking Challenge