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.