Coriander Chutney

Coriander/Cilantro Chutney, South Indian Style

Pointer 1: Use only fresh coriander leaves.


  • 2 bunches fresh coriander leaves
  • 6 dried red chillies^
  • 2 tsps. urad dhal^
  • 2 tsps. canola oil
  • 1/2 tsp. asafoetida or hing^
  • 2 tsp. tamarind extract ready made or 2 tsp. juice from fresh tamarind^
  • Salt to taste

  • Method:

Heat 1 tsp. oil in a pan or wok. Add coirander, sauté for about 3 minutes. Set aside.

Heat 1 tsp. oil in the pan and add red chillies, urad dhal. Toast until chillies turn dark brown but not black. Urad dhal should be golden brown.

Blend red chillies, urad dhal, coriander leaves, tamarind extract and asafoetida to a coarse paste. Add just enough water for to be able to work the blender. Add salt and give a final spin.

Serve with any appetizer.

^ Please contact me for any of these ingredients or utensils.

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