Sweet Coriander Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • Coriander - 1 bunch
  • Red chillies - 12
  • Tamarind - lemon sized, soaked
  • Jaggery - 25 g
  • Grated coconut - 1 cup
  • Urad dal - 2 tsp
  • Salt- to taste
  • safoetida - a pinch
  • Oil - 6 tsp

How to Make Sweet Coriander Chutney

  • Heat 2 tsps of oil in a kadai.
  • Fry red chillies till golden brown and keep it aside.
  • Fry 1 tsp urad dal and asafoetida separately. Keep aside.
  • In a dry pan, fry coconut till golden brown.
  • In the same kadai, add the coriander leaves and saute it till it shrinks.
  • Grind soaked tamarind, red chillies, urad dal, coconut and salt coarsely.
  • Now, add coriander leaves and jaggery. Blend it once again (not into fine paste).
  • Heat 4 tsps of oil in a pan, add 1 tsp urad dal and fry till golden brown.
  • Add ground chutney and stir it in the kadai till oil separates.
  • It goes well with chapattis and rice.