Kothmeer (Cilantro) Chutney

Recipe by
Total Time:
15 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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

  • 2 - green chillies
  • 1/2 - coconut, scraped
  • 1 bunch - coriander (kothmeer) leaves
  • 2 flakes - garlic
  • 1" piece - ginger
  • a pinch of cumin seeds
  • a pinch of mustard seeds
  • 1 - onion, peeled and cut
  • salt to taste
  • a ball of tamarind

How to Make Kothmeer (Cilantro) Chutney

  • Remove the stems and clean and wash the coriander leaves.
  • Remove the seeds and fibers from the tamarind.
  • Remove the stems and calyx from the chillies.
  • Lightly scrape the ginger and cut into small pieces.
  • Scrape the coconut.
  • Grind all ingredients together in a mixer in their own juices.
  • Add a little water if needed.
  • When the ingredients turn into a soft paste, season with a little oil and mustard seeds.
  • Add salt to taste and fry a little.

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