Coriander stem chutney is yet another recipe that i learnt during my sojourn in Bangalore. The whole recipe is based on balance of different flavours (sweet, salty, sour & spicy). It is a change from the coconut based and tomato based chutneys that i am used to. This chutney is made using “tender” coriander stem. I did add a few coriander leaves for the colour.
Coriander Stem Chutney
Author: Asha
Recipe type: Chutneys & Pickles
Cuisine: Indian
Ingredients
- 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
Instructions
- Clean and chop the tender coriander stem and coriander leaves and keep it aside.
- Grind the grated coconut and green chillies finely.
- Now add the tamarind pulp, coriander stem & leaves, turmeric powder, sugar and salt.
- Grind finely.
- Heat 2 tsps of oil in a pan and add the mustard seeds.
- When it pops add the other ingredients mentioned under tempering - in the same order.
- Add this to the coriander chutney.
- Serve with Idlis, Dosas and Upma!
Notes
Ensure to use only tender coriander stems for the chutney, otherwise the stems will lend a fibrous feel to the chutney.
Leave a Reply