Categories: chutney

Ingredients

• • 1 cup cilantro (coriander leaves), chopped
• • 1 tsp tamarind water (or 1/8 tsp tamarind paste/1 tsp lime juice)
• • 2 tsp vegetable oil
• • Salt to taste
• 5.65.1.1 For Masala
• • 4 tsp urad dal (black gram)
• • 1 1/2 tsp mustard seeds (rai)
• • 1/4 tsp asafoetida powder (hing)
• • 3-4 red chillies (adjust to taste)
• • 1 green chilli
• • 1/2 tsp freshly grated coconut (optional)

Directions

1. Heat oil in a small pan. Add asafoetida and urad dal and fry for a few seconds. As the dal starts browning a bit, add the mustard seeds and red chillies and fry until the mustard starts to pop. Add the green chilli and fry for a second. Remove in a bowl and let cool.

2. In a coffee grinder or small blender, grind the masala ingredients to a coarse powder. Add salt, cilantro, coconut, and tamarind water, and grind to a coarse or smooth paste (as desired) with a little water.

3. Serve the cilantro chutney with rice or snacks.

4. Store the leftover cilantro chutney in the refrigerator, and it will retain its taste and flavor for 3-4 days.

Email to a friend | Print this recipe | Back