November 2, 2010

Coriander Chutney / Kothambari chutney

Coriander leaves a widely used ingredient especially for garnishing.  Coriander chutney can be served with rice as a side dish, with chapatti, dosa, idli, bajia’s, sandwich etc. Apart from giving a distinctive aroma it has high level of nutritional values and very handy to make.


Coriander leaves - 1 cup
Fresh grated coconut - 1/2 cup
Green chili - 2
Ginger - 1/2 inch
Tamarind - 1/4 tsp
Salt to taste


Clean and wash the coriander.
Grind all the ingredients.
Serve fresh or can be used refrigerated for 2 – 3 days.


Coconut can be eliminated.

Lemon juice – ½ tsp / raw mango piece can be added instead of tamarind for taste variation.

If required tempering can be done using mustard seed – ½ tsp, urad dal – ½ tsp and some curry leaves

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