Coriander Chutney also known as Kothamalli Chutney is one of the popular side dishes in India. Coriander Chutney or Dhania Chutney is a healthy and a great accompaniment for idli, dosa and chats etc. Let us learn to make Coriander Chutney Recipe with step by step pictures and video.
Coriander Chutney is a great side dish for idli, dosa and pairs up well as a a dipping sauce too. Also known as green chutney is a popular condiment in Indian cuisine and is a must side dish for tiffin items in hotels.
About Coriander Chutney
Coriander Chutney is a aromatic and flavorful side dish made using fresh coriander leaves also known as cilantro along with other ingredients. The taste, color and flavor can vary depending on personal taste and likes.
Coriander Chutney also known as Cilantro Chutney is very versatile – it can be used as a side dish or as a dipping sauce or as a spread for rolls and sandwiches. It pairs up well with snacks like bajji, bonda, samosa, chats etc.
Coriander Chutney Video
Coriander Chutney Ingredients
- Coriander leaves – Fresh coriander leaves is used for this recipe as it elevates the flavor and gives a bright green color to this chutney.
- Onion – Small onion adds a nice taste so do not skip or replace it.
- Spices – Other spices include mustard seeds, curry leaves, garlic, tamarind and red chillies.
- Coconut – Coconut gives a creaminess and thickness to this chutney.
- Urad Dal – Urad dal adds a nutty flavor and crunch to this chutney
Coriander Chutney Recipe Step by Step
1.Heat 1 tablespoon oil in a kadai – add 2 tablespoon urad dal to it.
2.Saute until golden.
3.Add 12 small onion along with 2 red chilies and 2 garlic pearls.
4.Saute until onions turn transparent.
5.Add 2 tablespoon coconut and saute for a minute.
6.Add 1 teaspoon tamarind.
7.Add 2 cups coriander leaves (tightly packed) along with required salt.
8.Saute until it shrinks. Switch off and cool down completely.
9.Transfer to a mixer jar along with little water.
10.Grind it to a chutney consistency. Transfer to a bowl and set aside.
11.For the tadka : Heat 2 teaspoon oil add 1/2 teaspoon mustard seeds let it crackle. Then add few curry leaves let it splutter.
12.Add the tadka to the chutney.
13.Mix it well. Chutney is ready!
Serve it with idli or dosa or soft oothapam.
- You can even skip coconut and add in more coriander leaves.
- You can add 1 small tomato along with onion and saute it. Adding tomato will change the color of the chutney.
- After adding coriander leaves no need to saute for long. Just saute until it shrinks.
- Adding a pinch of turmeric gives a bright green color to the chutney.
- Use fresh coriander leaves for great flavor, taste and color.
- You can add a pinch of hing while tempering for a different flavor.
1.My chutney is dull in color why?
If you saute coriander leaves for a long time then the chutney color may turn dull. Also use fresh coriander leaves for a bright color.
2.What to serve with Coriander Chutney?
You can serve idli, dosa, chapathi, roti with coriander chutney. Skip the tadka it can be used as a spread for sandwiches and rolls also as a condiment for chats and snacks.
Tried this Coriander Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Coriander Chutney Recipe | Kothamalli Chutney Recipe
- 1 tablespoon oil
- 2 tablespoon urad dal
- 2 red chilli
- 12 small onion
- 2 garlic pearls
- 2 cups coriander leaves
- 1 teaspoon tamarind
- 2 tablespoon coconut
- salt to taste
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- few curry leaves
- Heat 1 tablespoon oil in a kadai – add 2 tablespoon urad dal to it.
- Saute until golden.
- Add 12 small onion along with 2 red chillies and 2 garlic pearls.
- Saute until onions turn transparent.
- Add 2 tablespoon coconut and saute for a minute.
- Add 1 teaspoon tamarind.
- Add 2 cups coriander leaves (tightly packed) along with required salt.
- Saute until it shrinks. Switch off and cool down completely.
- Transfer to a mixer jar along with little water.
- Grind it to a chutney consistency. Transfer to a bowl and set aside.
- For the tadka : Heat 2 teaspoon oil add 1/2 teaspoon mustard seeds let it crackle. Then add few curry leaves let it splutter.
- Add the tadka to the chutney.
- Mix it well. Coriander Chutney is ready!
- Serve it with idli or dosa or soft oothapam!