You are here

Coriander Dry Chutney

Chef.Foodie's picture
Ingredients
  Coriander leaves 1 1⁄4 Bunch (125 gm) (1 Large)
  Tamarind 1 1⁄2 Tablespoon, break into small pieces (1 Lemon-Sized Bal)
  Salt 1 1⁄2 Teaspoon
  Til oil 1 Tablespoon
  Oil 1 Teaspoon (For Frying, To Make It Golden Brown)
  Urad dal 1 1⁄2 Tablespoon
  Asafoetida 1 Dash (Or Use 1 Small Asafeotida Cake)
  Whole red chilies 5 (To Taste)
Directions

1. Pick the coriander leaves, discard the thick stalks, and wash thoroughly to remove all grit. Drain the water and spread on a cloth to remove all moisture.
2. After frying the chillies and dal, remove, and pour the rest of the oil into the ka-dai. Gently stir the leaves on very low heat until they are absolutely dry. Remove from fire, and allow to cool.
3. In a mixer run the fried chillies, asafoetida and tamarind. Then add salt, coriander leaves and the fried dal, and run again for 1 -2 minutes until all the ingredients are well blended.
4. Remove and bottle. It will keep 1-2 weeks, refrigerated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Blending
Dish: 
Chutney
Restriction: 
Vegetarian
Ingredient: 
Coriander
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.296875
Average: 4.3 (16 votes)