Dhaniya Chutney, a spicy and delicious chutney made with Coriander seeds, shallots and spices. The flavor of the coriander seeds dominate the chutney making it absolutely delicious accompaniment for Idli/Dosa. Murugan Idli shop is famous for its soft and fluffy idli along with the 4 different chutney and their signature idli podi. One of their chutney variety is Coriander seeds Chutney.
Usually most of us make Coconut chutney is which is the most simple yet tasty chutney variety. Some of us also make Tomato-Onion chutney or Green Coriander Leaves chutney as often as Coconut chutney. This dhaniya chutney is one of the quick and easy to make chutney variety. Adding shallots and coconut to the fried coriander seeds make this chutney more interesting and tasty.
Tips for making Coriander Seeds Chutney:
- Coriander seeds should be the main flavor so add more coriander seeds than the chana dal and urad dal.
- Adjust the red chilies according to your spice level.
- We can use regular onions if we don't have shallots.
- Grated coconut is optional.
- Instead of regular tamarind, we can use ½ teaspoon of tamarind paste.
If you like this Coriander Seeds Chutney, then you can also try other Chutney recipes
- Red Capsicum Chutney Recipe | Kudamilagai Chutney Recipe - Red Capsicum Chutney Recipe | Kudamilagai Chutney Recipe, a unique chutney variety made with the richness of red casicum along with the other spices.
- Tomato Pudhina Chutney - Tomato Pudhina Chutney is made using fresh Mint leaves, Tomato, Onion and other spices. It's one of the best accompaniment for Idli and Dosa. This is healthy and tasty chutney which can be prepared quickly and easily as any other chutneys.
- Restaurant Style Coriander Chutney Recipe - Coriander Chutney is fresh, spicy, tart and goes very well with Idli, Dosa or any snacks. The bright rich green color of the coriander along with its strong flavor makes this chutney a wonderful accompaniment for Idli/dosa.
Recipe card for Dhaniya Chutney | Coriander Seeds Chutney | Malli Chutney:
Dhaniya Chutney | Coriander Seeds Chutney | Malli Chutney
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 22kcal
Dhaniya (Coriander Seeds) Chutney is one of the popular chutney variety served in some restaurants. The flavor from coriander seeds along with shallots, make this chutney delectable. Relish this chutney with Idli/Dosa/Uttappam. Learn here how to make this chutney with step by step pictures, instructions and video!
Print Recipe
Ingredients
- 2 tablespoon Coriander Seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Urad Dal
- 5 nos Red Chili
- 10 nos Shallots / Baby Onions
- 1 tbsp Grated Coconut
- 1 Gooseberry Size Tamarind
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Oil
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- Few Curry leaves
Instructions
Preparing Grinding Ingredients
- Heat a teaspoon of oil in a pan. Add coriander seeds, chana dal, urad dal and red chili.
- Fry the ingredients till the dal turns light golden brown. Take these fried ingredients to mixer jar.
- In the same pan, add 2 teaspoon of oil. When the oil is hot, add the shallots along with tamarind and fry till the shallots are translucent.
Grinding
- Take these shallots to mixer jar. Add salt and grated coconut to the grinding ingredients.
- Grind everything to a smooth paste. Take this chutney in a serving bowl.
Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and fry till the dal turns light brown. Finally add few curry leaves and switch off the flame.
- Pour this tempering to the prepared chutney.
Serving
- Relish this delicious Coriander Seeds Chutney with Idli/Dosa!
Video
Nutritional Info
Nutrition Facts
Dhaniya Chutney | Coriander Seeds Chutney | Malli Chutney
Amount Per Serving (1 tbsp)
Calories 22
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 6g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS
PREPARING GRINDING INGREDIENTS
- Heat a teaspoon of oil in a pan. Add coriander seeds, chana dal, urad dal, red chili and asfoetida.
- Fry the ingredients till the dal turns light golden brown. Take these fried ingredients to mixer jar.
- In the same pan, add 2 teaspoon of oil. When the oil is hot, add the shallots along with tamarind.
- Fry till the shallots are translucent and the tamarind is soft.
GRINDING
- Take these shallots to mixer jar. Add salt to the grinding ingredients. First grind it without adding water.
- When the chillies are ground, add grated coconut to the mixing bowl.
- Grind everything to a smooth paste. Take this chutney in a serving bowl.
TEMPERING
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and fry till the dal turns light brown. Finally add few curry leaves and switch off the flame.
- Pour this tempering to the prepared chutney.
SERVING
- Relish this delicious Dhaniya Chutney with Idli/Dosa!
