Coriander Stem Chutney
Recipe type: Chutneys & Pickles
Cuisine: Indian
  • Tender coriander stems, 1 bunch
  • Coriander leaves, a few
  • Grated coconut, 3 tbspns
  • Green chillies, 3 big*
  • Thick tamarind pulp, ¾ tsp*
  • Turmeric powder, ¼ tsp
  • Sugar ½ tsp*
  • Salt to taste
  • For tempering
  • Mustard seeds, ½ tsp
  • Asafetida, a pinch
  • Curry leaves,
  • Finely chopped shallots, 3
  1. Clean and chop the tender coriander stem and coriander leaves and keep it aside.
  2. Grind the grated coconut and green chillies finely.
  3. Now add the tamarind pulp, coriander stem & leaves, turmeric powder, sugar and salt.
  4. Grind finely.
  5. Heat 2 tsps of oil in a pan and add the mustard seeds.
  6. When it pops add the other ingredients mentioned under tempering - in the same order.
  7. Add this to the coriander chutney.
  8. Serve with Idlis, Dosas and Upma!
Ensure to use only tender coriander stems for the chutney, otherwise the stems will lend a fibrous feel to the chutney.
Recipe by Spice Counter at