Many dishes use coriander as a garnish but this chutney makes coriander the star of the dish, and it doesn’t fail to please. This chutney pairs best with idli, dosa or paniyaram.
Add mustard seeds, urad dhal, red chilies and asafoetida to hot oil 
Add onions and saute 
Add tomatoes and saute 
Add cilantro and saute until soft and then grind into a smooth paste 
Top if off with mustard seeds and asafetida sautéed in hot oil
Coriander Chutney
Many dishes use coriander as a garnish but this chutney makes coriander the star of the dish, and it doesn't fail to please. This chutney pairs best with idli, dosa or paniyaram.
Servings: 6
Ingredients
- 2 cups coriander (approximately 1 bunch)
- 2 cups onion (chopped)
- 1 cup tomato (chopped)
- 7 dry red chilies (adjust to taste)
- 1 small marble sized tamarind
- 2 tsp mustard seeds
- 1 tsp urad dhal
- 3 tbsp oil
- ¼ tsp asafoetida
- salt to taste
Instructions
- Heat 1 tbsp oil in a pan. Once hot, add 1 tsp mustard seeds, urad dhal, dry red chilies and ⅛ tsp asafoetida.
- Once mustard seeds start to crackle, add onion and saute for 3-4 minutes or until raw smell fades.
- Add tomatoes and salt. Saute for 2-3 minutes.
- Then add chopped coriander and tamarind extract.
- Saute for 3 minutes or until coriander becomes soft.
- Grind this into a smooth paste and set aside.
- In the same pan, add remaining mustard seeds (1 tsp) and asafoetida (⅛ tsp) to hot oil.
- Once mustard seeds crackle add the ground paste and mix well. Adjust salt and spice as needed.
- Cook for 3-4 minutes on medium low flame with a lid.
- Serve hot with idli, dosa or paniyaram.
