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.
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
- 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)
- 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.
- 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.
- Serve the cilantro chutney with rice or snacks.
- Store the leftover cilantro chutney in the refrigerator, and it will retain its taste and flavor for 3-4 days.