Coriander Chutney

//Coriander Chutney

Coriander Chutney

How to make Coriander chutney ?


  • Coriander – 1 bunch
  • chana dal – 1 tsp
  • Urad dal – 3 tbsp
  • mustard seeds – 1 tsp +1 tsp (for tempering)
  • cumin seeds -1 tsp
  • dry red chillies – 2
  • dry tamarind – small piece (about 2 inches)
    (or 1 1/2 tsp tamarind paste)
  • salt to taste
  • Asafoetida – a pinch
  • oil – 1 tbsp + 1 tsp (for tempering)
  • sugar – 1 tbsp (optional)
  • curry leaves around 5 -6 leaves(for tempering )


  • Wash and clean the coriander, remove the thick stalks and separate the leaves and keep aside.
  • Heat oil in a pan, at medium heat. Add mustard seeds and let them splatter.
  • Now to the above add cumin seeds, chana dal, urad dal, and dry red chilly. If using dry tamarind add it now and let them fry until brown.
  • To the above add the coriander leaves and cook for 2 minute and remove it from heat and let it cool.
  • Grind the fried mixture into a fine paste using a little water and if using the tamarind paste or tamarind pulp add in this stage.
  • Transfer the chutney from the blender/ grinder into a bowl.
  • In a small pan heat the oil (1 tsp) on medium heat and add mustard seeds and let them splatter. To this add curry leaves and let them fry for a minute. Now add this to the above ground chutney as garnish.
  • Serve the chutney with rice, idli, dosas, or vada to Lord Krishna and enjoy His Prasadam



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