Description

Coriander Chutney, also known as Malli Chutney in South India, is a vibrant and flavorful condiment. Made with fresh coriander leaves, it offers a refreshing and tangy taste that pairs perfectly with various Indian dishes. This chutney is a staple in many households for its ease of preparation and delicious outcome.

Ingredients

For the Chutney

• 1 bunch Fresh Coriander Leaves (roughly chopped)
• 1/4 cup Fresh Coconut (grated or chopped)
• 2-3 Green Chillies (adjust to taste)
• 1/2 inch Ginger (peeled)
• 1/2 teaspoon Tamarind (paste or a small piece)
• 2 tablespoons Roasted Gram Dal (Pottukadalai)
• 1/4-1/2 cup Water (as needed for grinding consistency)
• Salt (to taste)

For Tempering

• 1 tablespoon Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1 sprig Curry Leaves
• 1/4 teaspoon Asafoetida (Hing)
• 1 Dry Red Chilli (broken into two)

Instructions

1. Wash the coriander leaves thoroughly and roughly chop them.
2. In a blender jar, add the chopped coriander leaves, fresh coconut, green chillies, ginger, tamarind, roasted gram dal, and salt.
3. Add a little water and grind the ingredients into a smooth or slightly coarse paste, depending on your preference. Add more water as needed to achieve the desired consistency.
4. Transfer the chutney to a serving bowl.
5. For tempering, heat oil in a small pan over medium heat.
6. Add mustard seeds and let them splutter.
7. Add urad dal and fry until it turns golden brown.
8. Add dry red chilli, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
9. Pour the tempering mixture over the prepared chutney.
10. Mix well before serving.