Delicious Coriander Chutney Recipes for All Occasions - 24 Mantra Organic

Chutneys are quick and easy to make. All you need are a handful of ingredients that you pop inside a mixer grinder, and you have a flavourful delight served in a few blitzes! Amongst the many common ingredients, coriander imparts freshness and vibrancy to any chutney. Hence, we will have a look at a few coriander chutney recipes that you can fix in no time.

You can spread these coriander chutneys in sandwiches or serve them with hot and crispy samosas or sprinkle over dosas as they cook – with these coriander chutney recipes – the possibilities are endless!

Let’s check these out.

Wet Coriander Chutney Recipe

Here are three popular wet coriander chutneys along with their uses:

Mint Coriander Chutney Recipe

The mint coriander chutney is one of the commonest forms of chutney consumed across India. You can have it with paranthas or pakoras or use it on top of chaats for a spicy zing. Here is a list of ingredients that you need for the mint coriander chutney recipe:

• A cup of fresh mint leaves, roughly chopped
• A cup of fresh coriander leaves, roughly chopped
• Two green chillies
• Half an inch of ginger, peeled and chopped
• A teaspoon of cumin powder
• A tablespoon of lemon juice
• Rock salt, as per taste
• A few tablespoons of water

You can make the mint coriander chutney in the following way:

1. Wash the coriander and mint leaves in a colander.
2. Transfer all the ingredients in a blender jar and blend it into a smooth paste.
3. Add water to achieve the desired consistency.

Tomato Coriander Chutney Recipe

This tomato coriander chutney finds its origins in Tamil Nadu and is locally known as Thakali Kothamali Chutney. It tastes excellent with idli, dosai, puttu, and paniyaram. The tanginess of tamarind and a dash of sugar adds depth to the flavours of the chutney. Here’s what you need for this tomato coriander chutney recipe:

• Six medium-sized ripe tomatoes, diced
• Two medium-sized onions, chopped
• Two cups of fresh coriander leaves
• Four whole red chillies
• A teaspoon of tamarind pulp
• A teaspoon of cumin seeds
• A teaspoon of brown sugar
• A tablespoon of vegetable oil
• Salt to taste

For the tempering, you require:

• A tablespoon of oil
• A teaspoon of mustard seeds
• A teaspoon of cumin seeds
• A teaspoon of chana dal
• A teaspoon of urad dal
• A pinch of asafoetida
• One dry red chilli
• A sprig of curry leaves

Following is a step-by-step preparation of the tomato coriander chutney:

1. Heat oil in a kadhai and add the cumin seeds and dry red chillies. Fry them for about 60 seconds.
2. Next, add the onions and tomatoes and let them cook until the tomatoes turn soft, which should take about five minutes.
3. Stir in the salt, sugar, and tamarind pulp, and sprinkle the chopped coriander leaves on the top. Mix everything and take the kadhai off the heat.
4. Once the mixture cools, blend it in a mixer grinder.
5. For the tempering, heat the oil in a tadka pan and add the ingredients in the following order – mustard seeds, cumin, chana dal, urad dal, whole red chilli, hing, and curry leaves.
6. Pour the tempering over the chutney and let it flavour the chutney.

Coconut Coriander Chutney Recipe

In the list of wet coriander chutney recipes, we finally have the very famous coriander and coconut chutney that is served with idli, dosai, and vada. It has a refreshing taste that makes any dish served with it an enjoyable treat. For the coconut coriander chutney, you need:

• A cup of fresh coriander leaves
• A cup of fresh, desiccated coconut
• A green chilli, quartered
• Half an inch of ginger
• Two tablespoons of roasted chana dal
• A teaspoon of lemon juice
• A teaspoon of sugar
• Salt as per taste

For tempering the chutney, you need:

• Half a teaspoon of mustard seeds
• A teaspoon of urad dal
• A sprig of curry leaves
• A pinch of hing
• A tablespoon of oil

Follow the instructions for coconut coriander chutney recipe as below:

1. Add all the ingredients of the chutney in a mixer grinder jar and blend it into a chutney. Taste it and adjust the flavours.
2. In a tadka pan, add the ingredients marked as tempering and pour it over the chutney.

Dry Coriander Chutney Recipe

If you are looking for a coriander chutney recipe that will last you for a good long while in comparison to the wet coriander chutneys, here is a dry preparation with a longer shelf-life:

Kothamalli Vera Podi

This dry coriander chutney recipe lasts for a good two months when stored in an airtight container. Mix the podi with some gingelly oil and your chutney is ready in seconds. Alternatively, you can sprinkle it over idli and dosa as it cooks.

Here are the ingredients required for the kothamalli vera podi:

• Half a cup of urad dal
• Half a cup of chana dal
• Half a cup of coriander seeds
• 15 whole, dried red chillies (remove the seeds if you want it less spicy)
• 6 Byadgi or Kashmiri red chillies
• An inch of tamarind
• A teaspoon of hing
• A teaspoon of jaggery
• A tablespoon of sesame oil

Follow the steps below to prepare the podi:

1. Heat the oil in a kadhai and fry the chana and urad dal. Once they turn golden-brown, take them off the flame and let it cool in a wide plate.
2. Add more oil if required, and then roast the red chillies over a low flame. Transfer these to a plate too.
3. In another kadhai, dry roast the coriander seeds until they turn aromatic and golden.
4. Once everything has cooled down, transfer all the ingredients in a dry mixer jar and blend it into a coarse mixture. The coriander seeds podi is done!

Whenever you try any of the coriander chutney recipes from above, make sure that you use organic produce, spices, and ingredients. This small step could significantly elevate the taste and nutritional content of your chutney to a whole new level!

Try 24 Mantra Organic’s Coriander Seeds and savour the taste of organic goodness.