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



Coriander Leaves Chutney

Coriander Leaves Chutney
Lotus Stem Pickle

Lotus Stem Pickle

Lotus stem pickle is an awesome Indian pickle delicacy which can be make with ease at hom...

FATTA FAT CHUTNEY - GRATED CARROT MUSTARD PICKLE

Fatta Fat Chutney - Grated Carrot Mustard Pickle

This a instant pickle prepared with carrot served with rice....

LAHSUN KI CHUTNEY

Lahsun Ki Chutney

A popular accompaniment served with dal bati. Lahsun ki chutney tastes extremely well wit...

Methi Leaves Podi

Methi Leaves Podi

Methi leaves can be used to make a chutney which goes well with rice or with any breakfas...

Mutton Pickle

Mutton Pickle

Andhra Pradesh cuisine has mutton pickles. If you have it once and you will want to have...

FATTA FAT CHUTNEY -BOTTLE GOURD AND CURD CHUTNEY

Fatta Fat Chutney -bottle Gourd And Curd Chutney

It's a great combination of bottlegourd and curd. Served with Rice...

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.
Method:

  • 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