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
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.
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
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.
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 1/2 teaspoon of lime juice to enhance the taste
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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
All your recipes are very tasty
Thank you Christina for your feedback.