Tuesday, 1 December 2015

Coriander Leaves Chutney Recipe

Posted by Veena Karanth at 21:51:00

The recipe that I am posting today is one of the spiciest chutney and it is my all time favorite. I hope all those who love spicy food will surely love this coriander leaves chutney. This chutney can be preserved for at least a month as you are not using water at all while grinding. Here, in this recipe we use fresh coriander leaves along with desiccated coconut and lots of green chillis

coriander leaves chutney

How To Prepare Coriander Leaves Chutney / Kothambari Soppina Chutney.

The time taken to prepare this chutney is around 30 minutes and the quantity mentioned here is enough for around  20 servings as you can preserve it for a few days.

Ingredients For Coriander Chutney.

  • Desiccated coconut - 1 large cup.
  •  Fresh coriander leaves - 1 / 2 cup.
  • Green chillis - 10.
  • Tamarind - lemon sized ball.
  • Salt - as required.
  • Asafoetida - 3 pinch

Method To Make Coriander leaves Chutney.

  • First and foremost, clean the coriander leaves under the running water. Set it aside till it gets dried.
  • Scrape the desiccated coconut.
  • Wash the green chillis. Set it aside for around 1 hour till it is moist free.
  • Now heat a pan and fry coriander leaves, green chillis and tamarind for around 2 minutes.
  • Allow it to cool.
  • Take a mixer jar and add the green chillis, coriander leaves, tamarind and salt and run the mixer without adding water till it becomes a coarse paste.
  • Later on, remove half of the paste and keep it aside.
  • Add desiccated coconut in batches and grind till it turns into chutney consistency.
  • Take a bowl and transfer the ground coconut mixture.
  • Add the paste which we have ground earlier and mix it well.
  • Store it in air tight bottles and use when required.
Your spicy coriander chutney is ready to be served!!!!!!.

KitchenMasti Points

  1. Instead of desiccated coconut, you can use ordinary coconut scrapings but remember to fry the Coconut in medium heat for around 5 minutes.
  2. Take 2 spoons of coriander chutney in a bowl. Add 4 tsp of water and stir it well and here goes an instant chutney which goes on well with all dosas and idlis.
  3. You can use it as a spread on the bread to prepare a sandwich.
  4. As far as possible, try to prepare this chutney free of moist.
  5. To be on the safer side, always store this chutney in the fridge.
  6. You can add one spoon of sugar to the chutney mixed with water for a slightly sweeter touch.

Also Read :
                                                           Raw Mango Chutney

raw mango chutney

Mint  (  Pudina ) Chutney

pudina mint chutney

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