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.
More chutney recipes
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.
Expert Tips
- 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.
FAQS
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.
If you have any more questions about this Coriander Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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
Ingredients
- 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
To temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- few curry leaves
Instructions
- 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!
Cham
I usually add coconut with coriand, this one sounds perfect without it!
Laavanya
Chutney looks great and must be lovely with soft idlis.
Superchef
that is such a simple chutney presented so very well. Coriander is one of my all time favourite things in the kitchen, others being shallots, green chillies and garlic!
Ashwini
Love this chutney..Simple and delicious.
Priti
Chutney making me drool…looks yummy..and thanks for your tips…
Shama Nagarajan
simple quick healthy chutney
sharada
The color of chutney makes it look appetising…yum
Priya Sriram
Hi Sharmilee, thanks for stopping by and leaving wonderful comments in my blog! 🙂
I really love the look of your blog with wonderful pictures! I was really inspired to see you teach how to watermark! Good work girl! Will visit often.. 🙂
Madhu's cooking gallery
I do it in a different way. But this really looks delicious! lovely color..sure would taste heaven with dosa’s 🙂
Mahimaa's kitchen
yumy yum chutney… i love it with dosas 🙂
Madhumathi
Chutney looks very yummy..I like this chutney..Nice click 🙂
Smitha
I never add tomato in my coriander chutney. This is new to me . Will try it out:)
aquadaze
great this chutney without coriander!!
RAKS KITCHEN
Always our mother’s recipe means,it would be a keeper recipe! Love the colour,sur eit wud have tasted great with rava idly!
Ankita
Coriander chutney w/o coconut is new to me.Lovely colour.
Varsha Vipins
Puurfecttt with Dosa’s..looks os yum n rich da..I was kinda allergic to cilantro when I was kid..But now its my fav herb..:)
SJ
I love chutneys with onions and tomatoes will definitely try this!
Madhu's cooking gallery
I tried this! It really came out well..will post it soon..
Sujatha
this is the first time I’m seeing corriander chutney without coconut.. nice idea! and looks perfect! will soon try your version..
Asha
Great looking chutney, will try it. Blog rolling you now! 🙂
Le @HC
Different version of coriander Chutney.. Book marking it.. LIke ur profile Pic. Simple and Cute.
Akshaya Prabhu
Awesome! Your coconut chutney is very inviting in one of the pics.Do post that recipe too! Love the way you present each recipe.So simple and neat. Kuddos to you ! good luck!!
Akshaya Prabhu
Awesome!! Your coconut chutney looks inviting in one of the pics. Do post that recipe too! i love the way you present your recipes! Simple and neat.Kuddos to you. Good luck!
xxxxxxxxx
brilliant mam too yumy thnx for sharing
Bhagyashree Patel
can u please tell me ,how many days we can store this chateny.
SHARMILEE J
As it has coconut it keeps well only for a day and if refrigerated it can extend another day
merlin preethi
Nice it is thnks sharmis
Femi
Hi Sharmi,
I tried the same…it came out well…very tasty. Thank u 🙂
Kaajal Bhawnani
Hi Sharmi. Thanks for the recipe.
I'm from Northindia and not used to making chutneys hence have some basic questions
1. Should I use whole urad or split urad.
2. Do I need to pulp tamarind and then add it ? Or just like that
SHARMILEE J
1.You can use any type of urad dal, but I use whole urad dal
2.Add tamarind as such