sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Coriander Leaves Chutney

Coriander Leaves Chutney

Beetroot Chutney 1

Beet root is a part of the regular meal in the Southern Indian states, Tamil Nadu and Ker...


Ginger Chutney Red

Ginger chutney is commonly known as allam ginger pachadi. This goes perfect with south In...


Ginger Chutney Green

It is a very easy and spicy green ginger chutney. It is served with dosa....

Red Chilli Chutney spicy

Red Chilli Chutney Spicy

Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies ...


Karela Pickle

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

 Urad Dal And Raw Mango Chutney

Urad Dal And Raw Mango Chutney

Urad Dal and Raw Mango Chutney is very simple and easy dish. An easy and healthy Andhra ...

Coriander Leaves Chutney Recipe, How To Make Coriander Leaves Chutney Recipe

Coriander sesame seeds chutney is a delicious chutney recipe with fresh coriander leaves and sesame seeds.

Coriander leaves chutney is prepared with freshly chopped coriander.

About Recipe

How to make Coriander Leaves Chutney

(6 ratings)
0 reviews so far
Prep time
6 mins
Cook time
12 mins
Total time
18 mins
Coriander Leaves Chutney
Author : Vahchef
Main Ingredient : Coriander leaves
Servings : 4 persons
Published date : July 06, 2018

Ingredients used in Coriander Leaves Chutney
• Coriander leaves - 3 bunch.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Coriander seeds - 1 tablespoon.
• Fenugreek seeds - half tea spoon.
• Oil - as required.
• Tamarind pulp - half cup.
• Green chilies ( slited ) - 2 number.
• Dry red chilies - 3 number.
• Urad dal - 1 tea spoon.
• Hing - pinch.
• Curry leaves - 2 springs.
• Salt - to taste.

  • Chop coriander stems and leaves and keep aside.
  • Roast mustard seeds, cumin seeds, coriander seeds, fenugreek seeds and grind to coarse powder.
  • Heat oil in a pan, add tamarind pulp, green chilies and saute for about 4- 5 minutes, put the flame off, cool it andgrind to fine paste by adding coriander leaves.
  • Heat oil in another pan, add mustard seeds, dry red chilies, urad dal, hing, curry leaves and mix it well.
  • In the same pan, add preparedmasala powder, grinded coriander mixture along with salt and let it cook by stirring occasionally.

Coriander chutney is now ready to serve

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter