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.

Ingredients:

Coriander leaves - 1 cup

Fresh grated coconut - 1/2 cup

Green chili - 2

Ginger - 1/2 inch

Tamarind - 1/4 tsp

Salt to taste

Method:

Clean and wash the coriander.

Grind all the ingredients.

Serve fresh or can be used refrigerated for 2 – 3 days.

Note:

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