Coriander Chutney - Kothambari Soppina Chutney - Cilantro Chutney - Dhaniya Chutney Recipe

 

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Ingredients :

• Chopped coriander        1 bowl
• Green chillies                10 - depending on your liking
• Curry leaves  -              A handful
• Tamarind juice              1 small cup
• Jaggery                        1 small cup
• Groundnut oil                2 tablespoon
• Mustard seeds               1 teaspoon
• Jeera                            1 tablespoon
• Asafoetida                     1/2 teaspoon
• Turmeric powder           1/2 teaspoon
• Salt to taste

Recipe Video :

Procedure :

• Wash and chop coriander.
• Heat oil in a kadai, add jeera, hing and green chillies.
• Saute for 2 minutes.
• Grind the above mixture along with chopped coriander and tamarind juice to a fine paste.

• Heat a tablespoon of groundnut oil in a kadai.
• Add mustard seeds and let them splutter.
• Add asafoetida and turmeric powder.
• Next pour in the above grounded mixture.
• Put in the jaggery powder and salt and cook it on low heat, stirring regularly.
• When it's boiling add curry leaves and cook more.
• Cook for five to ten minutes till the raw smell of coriander disappears and the chutney thickens.
• Serve with Rotis, Chapatis, Dosa, Poori and piping hot rice with ghee.

It tastes amazing with everything and can be saved in a fridge up to 10 days, provided it's not finished off on the first day itself!

Watch the video to get a glimpse of this very easy and amazing recipe.