Spicy Dhania/Coriander Chutney is one of those chutneys I prepare when I overly get excited to see fresh greens and end up buying big batch, only to wonder how I am ever going to finish it even after garnishing every possible dish I cook! That’s when this recipe was born, out of desperation, and there is no looking back after tasting it. I have been religiously making this chutney once in a month to much delight of our taste buds.
The refreshing taste of coriander leaves and the heady aroma of roasted spices is a match made in heaven. This chutney goes well with dosa, idli, akki rotties, plain rotis, parathas or chapattis. You can also serve it with rice and dal or with yogurt rice. I also use it as a spread for sandwiches and simple veggie rolls and it also can be used as a dressing for simple salads. Best part is stays fresh for 10-12 days when stored in a refrigerator. Do give this a try and see if your taste buds dance in delight too! đŸ™‚
Ingredients:
1 large bunch Fresh Coriander Leaves along with stems (Approximately 4-5 packed cups)
½ tbsp Sugar (Optional)
3 tbsp Oil
Salt to taste
Spices Used:
1 tsp Methi/Fenugreek Seeds
1½ tbsp Urad Dal/Split Black Gram
2 tbsp Chana Dal/Split Pigeon Peas
1½ tbsp Dhania/Coriander Seeds
8-10 Dry Red Chillies (Adjust as per taste)
1 tsp Jeera/Cumin Seeds
For Tadka/Tempering:
½ tbsp Oil
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
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