In South Indian Restaurants, Coriander Chutney is one of the main accompaniment served with Idli / Dosa / Uthappam. Generally, in most of the restaurants, coconut chutney is made and some quantity of that is taken and ground again with coriander leaves and served as coriander chutney. Basically, its as simple as that. Just a 2 step process, only the ingredients makes the magic and you will have a nice aroma rich restaurant style Coriander chutney to be served with Idli / Dosa.
Other Chutney Varieties to try:
Recipe card to make Coriander Chutney
Restaurant Style Coriander Chutney Recipe | Kothamalli Chutney Recipe
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 15kcal
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. Learn how to make Restaurant Style Coriander chutney with step by step @ Subbus Kitchen
Print Recipe
Ingredients
- 2 Cups Coriander Leaves Tightly Packed
- ¼ Cup Mint Leaves optional
- 2 Green Chili
- Salt To Taste
- 2 tablespoon Grated Coconut
- 1" Piece Ginger
- 2 Garlic cloves
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)
For Tempering
- 1 teaspoon Coconut Oil
- 1 teaspoon Mustard seeds
Instructions
- Discard the stem and pluck the leaves from the coriander leaves bunch. Wash it thoroughly.
- Take the coriander leaves, coconut and rest of the ingredients to the mixer. Grind them everything to a nice paste by adding water little by little.
- Take the coriander chutney in a bowl . Finally season with mustard seeds. (I have added few curry leaves, but its optional.. if you like the flavour of curry leaves then you may want to add few curry leaves.)
- Serve the ddelicious Coriander Chutney with Idli / Dosa
Notes
- Roasted Gram is optional. Roasted gram gives thickness to the chutney.Â
- We can make it much more healthier by adding curry leaves along with coriander and mint leaves
- We can refrigerate to use it for couple of days. Serve with Idli/Dosa/Vada/Uttapam.
- Adding Turmeric powder enhances the color of green
- You can optionally add ½ teaspoon of lime juice to enhance the taste
Nutritional Info
Nutrition Facts
Restaurant Style Coriander Chutney Recipe | Kothamalli Chutney Recipe
Amount Per Serving (1 tbsp)
Calories 15
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 1g0%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
 |
| Restaurant Style Coriander Chutney Recipe |
How to Make Coriander Chutney:
- Discard the stem and pluck the leaves from the coriander leaves bunch. Wash it thoroughly. Take the coriander leaves, coconut and rest of the ingredients to the mixer. Grind them everything to a nice paste by adding water little by little. Take the coriander chutney in a bowl . Finally season with mustard seeds. (I have added few curry leaves, but its optional.. if you like the flavour of curry leaves then you may want to add few curry leaves.)
- Serve the delicious Coriander Chutney with Idli / Dosa
 |
| Restaurant Style Coriander Chutney Recipe |
