Dhaniya Chutney | Coriander Seeds Chutney | Malli Chutney
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!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Chutney
Cuisine: Indian Cuisine, South Indian Recipes, Tamil Nadu Recipes
Servings: 4 people
Calories: 22kcal
Author: Sowmya Venkatachalam
Heavy Bottomed Pan
Mixer Grinder
- 2 tbsp Coriander Seeds
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tsp 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 tbsp Oil
For Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- Few Curry leaves
Preparing Grinding Ingredients
Heat a tsp 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 tsp of oil. When the oil is hot, add the shallots along with tamarind and fry till the shallots are translucent.
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: 1tbsp | Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g