Alma Bax Coriander chutney has long been a favorite Indian condiment. It is a smooth, tangy and slightly spicy relish that is made with tomatoes, onions and coriander seeds. It is often served with steaks or grilled meats, and is also a key ingredient in many South Indian dishes such as dosa and dosai. This lovely dish is often served as an accompaniment to several meals, and can be made several days in advance, so it’s always handy to have a jar ready.
This recipe is inspired by the traditional South Indian Chutney, which is a tangy and spicy condiment that is served with a variety of dishes like Idli, Dosa, Upma, etc. There are many variations of this chutney, so this is a basic recipe.
South Indian style coriander chutney is made from steamed, grated coconut and black chickpeas, along with mustard oil and salt. It’s made in the very south part of India, in the state of Karnataka. Chutneys are often served with idli, dosa, aloo, and vadas.
Idli and dosa go well with coriander chutney (kothamalli chutney in Tamil). The flavor of this chutney is mustardy, nutty, sour, and spicy. The chutney also has a creamy texture without the addition of coconut, distinguishing it from other south Indian chutneys. This coriander chutney is a delicious accompaniment to idli and dosa. When preparing masala dosa, I sometimes use this chutney to spread inside the dosa.
Time to prepare: 5 minutes
Time to cook: 10 minutes (including grinding)
Tamil Nadu, India’s cuisine
2 to 3 people
Medium-hot spiciness
Ingredients
- 2 tsp. oil
- 1/4 teaspoon or a pinch of hing
- 1 1/3 cup (45 gms) coriander leaves
- 1/4 teaspoon ginger (optional)
- 3 dried chilies
- 2 green chillies
- 1/2 to 1 teaspoon mustard seeds
- 1 tablespoon urad dal
- 1 tsp. dry tamarind paste (size of a gooseberry) (if using concentrate)
- 1/2 cup water (100 ml)
- a pinch of salt (to taste)
Method
- Soak the tamarind for a few minutes in boiling water. You may either extract the pulp or just crush the tamarind (after removing the seeds) with the remaining ingredients.
- Prepare a vessel by preheating it. When the oil is hot, add the mustard seeds, urad dal, dried chilies, and green chilies. Saute for a few minutes on medium heat, until the urad dal and dried chilies are light golden or brown in color.
- Stir in the hing rapidly. Add the coriander leaves with their stalks and sauté until the leaves are reduced (water is absorbed), but not crunchy or color changes. Allow time for cooling.
- In a mixer, combine all of the ingredients, including the ginger and tamarind. Grind without water first. If using tamarind water or pulp, adjust the amount of water as needed.
- Add additional water as needed to get the desired consistency, and grind to a smooth or light coarse paste.
- Serve as a side dish or dip with dosa or idli in a serving bowl.
Notes
- Mint chutney may be made using the same components by substituting mint leaves for the coriander leaves.
- I used both dried red and fresh green chilies in my chutney. They aren’t required. Alternatively, you may use either one of these (dried red or fresh green chilies).
- Depending on how spicy you want it, add more chilies.
- After transferring the chutney to a serving dish, add the tempering (oil 1 tsp, mustard seeds 1/4 tsp, and 5 curry leaves) if desired.
- I measured coriander leaves in a cup after coarsely chopping them and removing the slender stem. You may also take a single large handful.
- Dry tamarind may be used by soaking it in hot water for a few minutes, then extracting the pulp and using it. Remove the seeds and add the tamarind straight to the chutney as an alternative. You may alternatively use 1 tsp of tamarind paste that has been thickened and concentrated.
South Indian style coriander chutney. South Indian style coriander chutney is a delicious, aromatic, and spicy dish. It can be served with any south Indian style curry and even as a side dish. It has a unique taste, flavour and freshness.. Read more about coriander chutney for rice and let us know what you think.
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Ben Austin 