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Cilantro Chutney

| March 10, 2013 Comment

cilantro chutney

Cilantro Chutney (Coriander) is hot and tangy, and tastes great with rice and ghee (clarified butter), or as a dip for snacks like fritters and pakodas. You can also use this chutney as a spread for your sandwiches.

Servings: 4
Cooking Time: 10 minutes


  • 1 cup cilantro (coriander leaves), chopped
  • 1 tsp tamarind water (or 1/8 tsp tamarind paste/1 tsp lime juice)
  • 2 tsp vegetable oil
  • Salt to taste

For Masala

  • 4 tsp urad dal (black gram)
  • 1 1/2 tsp mustard seeds (rai)
  • 1/4 tsp asafoetida powder (hing)
  • 3-4 red chillies (adjust to taste)
  • 1 green chilli
  • 1/2 tsp freshly grated coconut (optional)


  1. Heat oil in a small pan. Add asafoetida and urad dal and fry for a few seconds. As the dal starts browning a bit, add the mustard seeds and red chillies and fry until the mustard starts to pop. Add the green chilli and fry for a second. Remove in a bowl and let cool.
  2. In a coffee grinder or small blender, grind the masala ingredients to a coarse powder. Add salt, cilantro, coconut, and tamarind water, and grind to a coarse or smooth paste (as desired) with a little water.
  3. Serve the cilantro chutney with rice or snacks.
  4. Store the leftover cilantro chutney in the refrigerator, and it will retain its taste and flavor for 3-4 days.

Category: Chutney Recipes, Chutney Recipes - No-Onion No-Garlic, Vegan Chutney Recipes

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