Kothamalli Chutney, also referred to as Coriander Chutney, is a well-known condiment in India. This healthy accompaniment, also known as Dhania Chutney, pairs well with idli, dosa, and chat dishes. Follow along with our step-by-step photos and video to learn how to make this delicious Coriander Chutney recipe.
Coriander Chutney is a great side dish for idli, dosa and pairs up well as a a dipping sauce too. Also known as green chutney is a popular condiment in Indian cuisine and is a must side dish for tiffin items in hotels.
About Coriander Chutney
Coriander Chutney is a aromatic and flavorful side dish made using fresh coriander leaves also known as cilantro along with other ingredients. The taste, color and flavor can vary depending on personal taste and likes.
Coriander Chutney also known as Cilantro Chutney is very versatile – it can be used as a side dish or as a dipping sauce or as a spread for rolls and sandwiches. It pairs up well with snacks like bajji, bonda, samosa, chats etc.
More chutney recipes
Coriander Chutney Video
Coriander Chutney Ingredients
Fresh cilantro is utilized in this dish to enhance the taste and provide a vibrant green hue to the chutney.
Using a small onion can enhance the flavor, so it’s important not to leave it out or substitute it.
Other seasonings include mustard seeds, curry leaves, garlic, tamarind, and red chili peppers.
The addition of coconut adds a creamy and thick texture to the chutney.
Urad Dal – This chutney is enhanced with the addition of Urad dal, which contributes a rich, nutty taste and adds a delightful crunch.
Step by step recipe for making coriander chutney:
How to Make Coriander Chutney: Step-by-Step Guide
In a kadai, heat 1 tablespoon of oil and then add 2 tablespoons of urad dal.
2.Saute until golden.
Include 12 small onions, 2 red chilies, and 2 garlic cloves.
Cook over medium heat until onions become translucent.
Add 2 tablespoons of coconut and cook for one minute.
6.Add 1 teaspoon tamarind.
Mix in 2 cups of tightly packed coriander leaves and the desired amount of salt.
Cook until it reduces in size. Turn off the heat and let it cool completely.
9. Combine with a small amount of water in a blender.
10. Crush it until it reaches a chutney-like texture. Put it in a bowl and leave it aside.
To make the tadka, warm 2 teaspoons of oil and add 1/2 teaspoon of mustard seeds. Let them crackle, then add a few curry leaves and let them splutter.
Mix in the tadka with the chutney.
Mix the ingredients thoroughly. The chutney is now prepared!
Accompany it with idli, dosa, or fluffy oothapam.
You have the option to exclude coconut and instead include additional coriander leaves.
You may include a single small tomato in the sauteed onions to alter the color of the chutney.
Simply sauté the coriander leaves until they shrink, no need for prolonged cooking.
Including a small amount of turmeric results in a vibrant green hue for the chutney.
For optimal flavor, taste, and color, incorporate freshly-picked coriander leaves into your dish.
When seasoning, you can incorporate a small amount of hing to enhance the taste.
Why is my chutney not vibrant in color?
If you cook coriander leaves for an extended period, the chutney’s color may become dull. To achieve a vibrant color, ensure you use fresh coriander leaves.
What are some recommended accompaniments for Coriander Chutney?
You can offer idli, dosa, chapathi, and roti with a side of coriander chutney. If you prefer, you can omit the tempering and use the chutney as a sandwich or wrap filling, or as a topping for chaats and snacks.
For any additional inquiries regarding this recipe for Coriander Chutney, please email me at [email protected]. You can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you tried making this Coriander Chutney? Share your thoughts and experiences, and don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
This recipe is for Coriander Chutney, also known as Kothamalli Chutney.
- 1 tablespoon oil
- 2 tablespoon urad dal
- 2 red chilli
- 12 small onion
- 2 garlic pearls
- 2 cups coriander leaves
- 1 teaspoon tamarind
- 2 tablespoon coconut
- salt to taste
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- few curry leaves
Heat up one tablespoon of oil in a kadai, then add two tablespoons of urad dal to the hot oil.
Saute until golden.
Include 12 petite onions and 2 red peppers, as well as 2 cloves of garlic.
Cook the onions until they become translucent.
Mix in 2 tablespoons of coconut and cook for one minute.
Add 1 teaspoon tamarind.
Mix in 2 cups of densely packed coriander leaves and the necessary amount of salt.
Cook over high heat until it reduces in size. Turn off the heat and let it cool completely.
Put it in a blender with a small amount of water.
Blend it until it reaches a smooth chutney texture. Place it in a bowl and leave to the side.
To prepare the tadka, warm 2 teaspoons of oil and add 1/2 teaspoon of mustard seeds. Let them crackle, then add a few curry leaves and let them splutter.
Mix in the tadka with the chutney.
Stir it thoroughly. The Coriander Chutney is now prepared!
You can pair it with idli, dosa, or oothapam for a soft and delicious meal!
Rewritten: This post features a recipe for Coriander Chutney, also known as Kothamalli Chutney, from Sharmis Passions.