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Mar 18, 2011

Coriander Chutney / Cilantro Chutney

       A versatile chutney that can be served as sides or a dip with Pakora/Bhaji or as a sandwich spread or mix it wit pasta like a cilantro pesto pasta and even makes a comfort & filling meal with some hot plain rice & papad. Either way this cilantro chutney tastes great. Its an Indian style Cilantro Pesto with lots of flavor and taste. Coriander leaves/Cilantro  are rich in iron, minerals like phosphorous and also good source of antioxidants, Vitamin C & vitamin A. So its good to add this chutney at least weekly once to your diet.
 My kid's  favorite chutney. He like this this chutney very much. Its easy for me to feed him with this chutney, he never troubles me. This chutney goes well with idly,dosa,pongal,chapathi,puri and white rice also. I added less coconut you can also add little more.

  1. Coriander leaves   1bunch
  2. Onion    1/2 (roughly chopped)
  3. Tomato    few chopped pieces
  4. Green chilli      4-5 no.
  5. ginger     2" piece
  6. Mint leaves     6-7 leaves
  7. Tamarind(slab)     small piece
  8. Chana dal    1 tbsp
  9. Urad dal   1 and 1/2 tbsp
  10. Coconut  1 and 1/2 Tbsp
  11. Oil    2tsp
  12. Salt  as needed
To temper
  1. Oil   1tsp
  2. Mustard seeds    1/4 tsp
  3. Chana/urad dal    1/2 tsp
  4. Curry leaves   few
  5. Dry red chilli   small piece

  • Clean and wash the coriander leaves,cut the roots and thick stem..use leaves and thin stems only.Don't chop with knife,use hands to prick them roughly and add to cooking.
  • heat oil in pan or wok, add chana dal and urad dal roast till light golden brown.
  • then add ginger,green chillies and fry for a seconds and add roughly chopped onion and saute till half transparent.
  • now add few mint leaves and stir fry well and add few chopped tomato pieces and tamarind piece.
  • Fry well and add the coriander leaves.
  • Fry for 2 minutes,do not cook coriander leaves for long time ,it will give little bitterness to the chutney.
  • then add shredded coconut and don't fry the coconut ..simply add and allow the coriander leaves to cool down completely.
  • then in a blender,blend the sauteed ingredients with 1/4 cup(or more) water to a little coarse paste.
  • and transfer the ground chutney to a bowl and keep aside.
  • Now heat oil in a pan and add the tempering ingredients and fry till chana and urad dal turns light brown and add it to the chutney.
  • Mix well and now the coriander chutney ready. Serve with idli /dosa/puri /pongal or even as a sandwich spread.


  1. So greenish...very fresh...really i am able to feel the freshness and aroma of the chutney..will try this n let u know..

  2. super... tried it many times. always wonderful. Thank you for sharing this.

  3. Very tasty, tried it several times always wonderful goes with all type of food. Thank you so much for sharing this recipe

    1. Thank you so much Valarmathi for ur lovely feedback..yup, its a versatile chutney :)


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