Normally I do not like any herb chutney, that I prepare. Mint, Coriander, curry leaves anything. I have tried a million, bazillion combinations and still couldn’t get it right. In Indian cooking we usually garnish dishes with coriander and curry leaves, but those usually get tossed out. So there is no good way to get a serving of herbs than to make a chutney. In comes Mom experimenting with different combos and suddenly, here is the perfect one. I mean So Perfect!! You can use it as a spread, eat it with rice or do whatever you like. Its amazing. So here is the recipe, Enjoy!

CorianderChutney

Ingredients

  • Green chillies – 6 nos
  • Red chillies – 10 nos
  • Urad dhal – 1 tbsp
  • Coarse Salt –  1 tbsp
  • asafetida – 1/2 tsp
  • Curry leaves – 2 Cups
  • Coriander Leaves – 1/2 Cup
  • Fresh Ginger Paste – 1 tsp
  • Turmeric – 1/2 tsp
  • Oil – 3 tbsp
  • Raw tamarind Paste – 1 1/2 tbsp
  • Mustard Seeds – 1 tsp

Putting It Together

  • In a pan, put some oil and add the green chillies with ginger. Fry the green chillies till it turns white
  • Add the Urad dhal and red chillies. Fry till golden brown and then switch the stove off
  • Add in the curry leaves and saute till crisp in the left over heat
  • In a food processor add this mixture, salt, coriander leaves and ground to a coarse paste
  • In the pan, add remaining oil and sputter mustard seeds
  • Then add in the tamarind paste, 3 tbsp water, aasafetida, turmeric powder and a pinch of salt and bring to a boil for 2 mins
  • Add the ground paste and put the pan on simmer for 3 mins until the chutney comes together. Turn it off and let it cool down in the pan
  • Store this in a clean dry glass jar. This will keep for at least a week, but I bet it will get over before that.