Now you have made breakfast – idli, dosa, pongal, poori or upma and you want a different taste not the same old coconut or tomato chutney. Try the coriander chutney, its simple to make and since the coconuts added are cooked, you can keep the chutney for a few days when refrigerated.

This chutney is also an excellent choice for spreading on sandwiches.







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Coriander Chuntey
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
 
Course: Sauce
Cuisine: South Indian
Author: TryCurry
Ingredients
  • 1 tbsp oil
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 2 green chilies cut into halves
  • a pinch of tamarind
  • 3/4 cup coriander
  • 1/2 cup shreeded coconut
  • salt to taste
Instructions
  1. Heat a pan and add 1tbsp oil.

  2. When the oil is hot enough add 1tsp urad dal and 1tsp black mustard seeds and Saute the urad dal and mustard seed till the mustard seeds pop.

  3. Now add 1 tsp cumin seeds, 10 curry leaves, 2 green chillies cut into halves and a pinch of tamarind and cook for a minute.

  4. Add ¾ cup chopped coriander and sauté for twenty seconds.

  5. Add 1/2 cup shredded coconut and mix well.

  6. Add salt as required and mix well.

  7. Switch off the flame and transfer the contents to a blender jar.

  8. Grind by adding enough water.

  9. Transfer the chutney to serving bowl and serve it with dosa or idly.




Step By Step Photo Instructions

  • Heat a pan and add 1tbsp oil.

 

  • When the oil is hot enough add 1tsp urad dal and 1tsp black mustard seeds and Saute the urad dal and mustard seed till the mustard seeds pop.

 

  • Now add 1 tsp cumin seeds, 10 curry leaves, 2 green chillies cut into halves and a pinch of tamarind and cook for a minute.

 

  • Add ¾ cup chopped coriander and sauté for twenty seconds.

 

  • Add 1/2 cup shredded coconut and mix well.

 

  • Add salt as required and mix well.

 

  • Switch off the flame and transfer the contents to a blender jar.

 

  • Grind by adding enough water.

 

  • Transfer the chutney to serving bowl and serve it with dosa or idly.

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