Coriander seeds chutney is an everyday chutney that can be put together in minutes for breakfast or dinner. Coriander is also called as Dhania or “dhanya” which literally translates into rich or wealthy. Coriander is known for its anti-inflammatory and anti-fungal properties. This is a very easy chutney to make and here is how to make it.
Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool.
Saute Indian Shallots (Indian small onions) in half a teaspoon of oil till the onions are soft. Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate.
Grind the cooled ingredients with half a cup of water to a smooth paste. Pulse several times to get to a smooth consistency.
For Tempering
Heat oil in a pan until hot. Add in the mustard seeds, curry leaves, urad dal and dried red chillies. Let the mustard seeds pop and the dal brown. Add it to the chutney.
A small tip: Do not mix the tempering after adding it to the chutney. Just mix the tempering right before serving. The tempering stays fresh, crisp and crunchy if the tempering is mixed right before serving.
Serve with Idli, Dosa, Ragi Dosa, Paniyaram varieties.
- 1 teaspoon peanut oil
- 2 tablespoon coriander seeds
- 1 tablespoon white urad dal (split or whole)
- 10 Indian shallots (Indian small onion)
- 2 tablespoon fresh coconut
- 1 inch piece tamarind
- 1 teaspoon jaggery
- ½ teaspoon salt
- 1 teaspoon peanut oil
- ¼ teaspoon mustard seeds
- 1 sprig curry leaves
- ½ teaspoon urad dal
- 2 dried red chillies
- Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool.
- Saute Indian Shallots (indian small onions) in half a teaspoon of oil till the onions are soft. Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate.
- Grind the cooled ingredients with half a cup of water to a smooth paste. Pulse several times to get to a smooth consistency.
- Heat oil in a pan until hot. Add in the mustard seeds, curry leaves, urad dal and dried red chillies. Let the mustard seeds pop and the dal brown. Add it to the chutney.
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