Coriander Green Chilli Chutney

Recipe by
Total Time:
30 mins
Serves: 25
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 1 bunch - coriander leaves (no stalks)
  • 100 g - green chillies (light green)
  • lemon-sized ball - tamarind
  • 1/2 tsp - hing powder
  • 1 tsp - mustard seeds
  • 1 small piece - jaggery (optional)
  • salt - to taste
  • 4 tsp - oil

How to Make Coriander Green Chilli Chutney

  • Grind coriander leaves, chillies, soaked tamarind, and hing powder to a fine paste.
  • Heat oil and add mustard seeds.
  • When they splutter, add the ground paste, salt, and jaggery.
  • Keep stirring for 10 to 15 minutes till the gravy is slightly thick, like a paste.
  • Can be stored for 15 to 20 days.

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