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| chitrannaa.blogspot.com |
Ingredients :
Procedure :
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.
- 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.
