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Coriander Chutney | Dhaniya Ki Chutney

By Mita Mondal
Coriander chutney is a multipurpose condiment that is made with freshly ground and vibrant green coriander leaves. It also comprises ground garlic, ginger, onion, coconut, and other ingredients. Finally, it is tempered with a tadka comprising curry leaves, white oil, mustard seeds, and urad dal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 4
Calories 138 kcal

Ingredients
  

  • 1 cup Fresh coriander leaves (chopped including the stems)
  • 1 slice Coconut (chopped)
  • 5 pieces Small onions (chopped roughly)
  • 2 cloves Garlic (smashed)
  • 1 piece Ginger ½-inch size (smashed)
  • 4 pieces Green chilies (broken in half)
  • 2 tbsp Split chickpea
  • 1 piece Tamarind (small size of a gooseberry
  • ½ tsp Himalayan pink salt
  • 1 tbsp White cooking oil

For the Tadka

  • 2 tbsp White cooking oil
  • 1 tsp Mustard seeds
  • 1 tsp Black gram split (urad dal)
  • 6 pieces Fresh curry leaves
  • 3 pieces Dry red chilies

Instructions
 

  • Take a wok and heat it on a high flame on your gas stove. Add 1 tbsp of white cooking oil into it.
  • When the oil is hot, add 2 pieces of smashed garlic and 1 piece of ½-inch size ginger, smashed as well.
  • Then, add 1 small slice of chopped coconut and 5 small pieces of onions, chopped roughly, to the wok.
  • Stir the ingredients for a minute or so to sauté them.
  • Then, add 4 pieces of fresh green chilies, broken in half to the content.
  • 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.
  • Stir the content continuously until the onions turn translucent.
  • Then add 1 cup of chopped fresh coriander leaves to the wok.
  • Stir the ingredients to fry them nicely. After about 2 minutes, the coriander will reduce in volume.
  • This is when you should add 2 tbsp of split chickpea to the wok.
  • 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.
  • Now, when the ingredients are cool enough, take a clean grinder.
  • Pour the cooked content into the grinder.
  • Grind them to a fine paste. (Pro 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).
  • 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.
  • When the oil is sufficiently hot, add 1 tsp of mustard seeds in it. (Pro tip: Be very careful and attentive at this point because the mustard seeds will start to crackle almost instantly, sprinkling hot oil everywhere).
  • 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.
  • Then, add 6 to 8 pieces of fresh curry leaves to the content.
  • 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. (Pro tip: Once again, be careful about the oil sprinkling due to the curry leaves and red chilies.)
  • 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.
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Notes

I always use fresh coriander leaves to make this chutney. I suggest you use all fresh ingredients as well. This will enhance the taste and flavor of the chutney.
My recipe is customizable. You may increase or decrease the number of green chilies according to your taste preference. You may even use different types of red chilies with different flavor profiles to add a personal touch to your coriander chutney.
While grinding, make sure the texture of the chutney and the consistency is just right. Usually, coriander chutney should have a smooth texture. This offers a more flavorful outcome.
Check the urad dal as well while cooking. Make sure it is cooked to perfection. This will influence the final texture of the chutney.
Let all ingredients cool down before you transfer them in your grinder. This will not only prevent the chutney from becoming too soggy but will also add to the flavor.

Nutrition Info (Estimation Only)

Nutrition Facts
Coriander Chutney | Dhaniya Ki Chutney
Amount per Serving
Calories
 
138
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
297
mg
13
%
Potassium
 
60
mg
2
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
583
IU
12
%
Vitamin C
 
62
mg
75
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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