5 from 1 vote

Introducing my coriander chutney – a simple, flavorful blend of fresh coriander, coconut, and spices.

This easy-to-follow recipe guarantees a zesty green chutney that pairs perfectly with various dishes.

Let’s dive into creating this versatile and delicious condiment for your culinary repertoire.

Table of Contents

KEY TAKEAWAYS

Coriander chutney offers a versatile and flavorful blend of fresh coriander, coconut, and spices, making it a perfect accompaniment for various dishes.
The step-by-step cooking guide simplifies the process, allowing even beginners to create this zesty green chutney effortlessly.

Pro tips emphasize the importance of balancing heat, achieving the right texture, and being precise with tadka, ensuring a well-rounded and delicious outcome.
Storing tips highlight refrigeration, prompt consumption, and adding a layer of oil to maintain freshness and preserve the vibrant color of the chutney.
Coriander chutney boasts a unique taste with a freshness explosion from coriander leaves, subtle nuttiness from coconut, balanced heat from green chilies, a tangy twist from tamarind, and umami richness of tadka.

How to Cook Coriander Chutney? (Step by Step Guide with Images)

Step 1: Take a wok and heat it on a high flame on your gas stove. Add 1 tbsp of white cooking oil into it.

Step 2: When the oil is hot, add 2 pieces of smashed garlic and 1 piece of ½-inch size ginger, smashed as well.

Step 3: Then, add 1 small slice of chopped coconut and 5 small pieces of onions, chopped roughly, to the wok.

Step 4: Stir the ingredients for a minute or so to sauté them.

Step 5: Then, add 4 pieces of fresh green chilies, broken in half to the content.

Step 6: Stir the content a couple of times and then add 1 small piece of tamarind of the size of a gooseberry along with ½ tsp of Himalayan pink salt.

Step 7: Stir the content continuously until the onions turn translucent.

Step 8: Then add 1 cup of chopped fresh coriander leaves to the wok.

Step 9: Stir the ingredients to fry them nicely. After about 2 minutes, the coriander will reduce in volume.

Step 10: This is when you should add 2 tbsp of split chickpea to the wok.

Step 11: Stir them for another minute or two until the coriander leaves reduce in volume more and the dal is also cooked nicely along with other ingredients.Set it aside for some time to let the ingredients cool down a bit.

Step 12: Now, when the ingredients are cool enough, take a clean grinder.

Step 13: Pour the cooked content into the grinder.

Step 14: Grind them to a fine paste.

(Expert tip: Check the consistency of the paste. If you are satisfied, pour it into a bowl, and set it aside. If you are not, grind it a few more times intermittently till you get the desired consistency. Do not add water).

Step 15: Now, to prepare the tadka for the coriander chutney, heat a tadka pan on your gas stove. When the pan is hot, pour 2 tbsp of white cooking oil in it.

Step 16: When the oil is sufficiently hot, add 1 tsp of mustard seeds in it.

(Expert tip: Be very careful and attentive at this point because the mustard seeds will start to crackle almost instantly, sprinkling hot oil everywhere).

Step 17: When the mustard seeds stop crackling, immediately add 1 tsp of black gram split (urad dal) to it. Let it cook for about half a minute or so.

Step 18: Then, add 6 to 8 pieces of fresh curry leaves to the content.

Step 19: Finally, add 3 pieces of dry red chilies to the tadka. You can use any variant of dry red chilies and not necessarily the red round chilies that I have used here.

(Expert tip: Once again, be careful about the oil sprinkling due to the curry leaves and red chilies.)

Step 20: When it is done, pour the tadka into the paste that you set aside in a bowl before. Your spicy and aromatic coriander chutney is ready to be consumed.

Pro Tips for Cooking Coriander Chutney

Balancing Heat: Adjust the number of green chilies to control the spice level according to your taste preferences.

Texture Matters: Achieve the ideal consistency by grinding the chutney to a fine paste, ensuring a smooth and flavorful outcome.

Dal Doneness: Pay attention to the chickpea (Bengal gram) – it should be cooked nicely to add a satisfying texture to your chutney.

Cooling Down: Allow the cooked ingredients to cool before grinding; this enhances the flavors and prevents the chutney from becoming too watery.

Tadka Precision: Be cautious while tempering; the crackling mustard seeds require careful attention to avoid oil splatter.

Curry Leaves Caution: Handle fresh curry leaves with care to avoid oil splashes; they contribute to the chutney’s aromatic profile.

Alternative Chilies: Feel free to experiment with different types of dry red chilies for varied heat levels and flavor profiles.

Coriander Chutney Storing Tips

Refrigeration is Key: Store your homemade coriander chutney in an airtight container in the refrigerator to maintain its freshness.

Consume Promptly: For the best flavor, try to finish the chutney within a week. Freshness is the secret ingredient!

Layer of Oil: Add a thin layer of cooking oil on top of the chutney before sealing the container. This helps preserve the vibrant green color and prevents it from drying out.

Avoid Moisture: Ensure utensils and hands are dry when handling the chutney to prevent moisture, which can affect its shelf life.

How Does Coriander Chutney Taste?

Freshness Explosion: The chutney bursts with the freshness of coriander leaves, creating a vibrant and invigorating taste that awakens your palate.

Subtle Nuttiness: The addition of coconut lends a subtle nuttiness, enhancing the overall flavor profile with a mild, savory undertone.

Balanced Heat: The green chilies bring a touch of spiciness, contributing to a perfectly balanced heat that complements rather than overwhelms.

Tangy Twist: The tamarind adds a tangy twist, elevating the chutney’s taste with a delightful hint of acidity.

Umami Richness: The tadka, infused with mustard seeds and curry leaves, imparts an umami richness, providing depth and complexity to each bite.

Coriander Chutney Alternatives

Coriander chutney has a unique flavor profile, and finding an exact alternative with a perfect match can be challenging. However, if you’re looking for a different green chutney option, you might consider the following:

Cilantro-Mint Chutney: Combining cilantro and mint provides a vibrant green chutney with a refreshing and herbaceous flavor. While not an exact match, it shares some similarities with coriander chutney.

Mint Chutney: If you’re out of coriander, mint chutney is a refreshing alternative. It brings a cooling sensation and a distinct minty flavor to your dishes.

Curry Leaf Chutney: For a unique South Indian twist, curry leaf chutney is a flavorful substitute. It offers a fragrant and mildly spicy kick.