A versatile Chutney,this is has been the star of many an evening party hosted by me which consisted of South Indian,Gujarati and Maharashtrian recipes.
Coriander is an all round herb in India with its importance shown in recipes of all States even the far off North Eastern ones!This recipe is the ones they serve in all the restaurants which has people licking the plates clean.This recipe goes well with the following food items:
- Idli – South Indian
- Dosa – South Indian
- Vada (any kinds) – South Indian
- Dhokla (Instant,dal and khaman) – Gujarati
- Khandvi – Gujarati
- Kothimbir Vadi – Maharashtrian
- Patra – Maharashtrian
It can also be teamed up with any other snack you like for a truly divine experience!
Preparation Time – 30 minutes
Makes – 200 gms/1 Small Jar
1 bunch fresh Coriander Leaves(hara Dhaniya)
4-5 Green Chilies – chopped
1/2 cup freshly grated Coconut
If using dry/desiccated Coconut then soak 1/2 cup in 4 tbsp of hot water for 10 minutes
1 inch piece Ginger
2 tsp Salt/or to taste
2-3 tbsp water
3 tbsp fresh and thick yogurt
Clean,wash and roughly chop the Coriander Leaves.
Put all the ingredients in a chutney blender and pulse adding 2-3 tbsp water for a nice and thick chutney.
Whisk the yogurt and add to the chutney to get a beautiful light green color.Mix well.
Store preferably in glass jars and keep refrigerated.Consume within a week.
- You can add 3-4 cloves of Garlic if you want a garlicky taste to the chutney.
- You can make a “tadka” or tempering by adding 1 tsp Mustard seeds,1 dried red Chili and 2-3 curry leaves in 1 tbsp oil and pouring on top of the chutney.Mix well and use as required.
Coriander – Coconut chutney served with Khaman Dhokla Sandwich