Dry Coriander Chutney

Dry Coriander Chutney

Dry Coriander Chutney

Veg Vegan

Roasted coriander seeds ground with dried red chilli, tamarind, and garlic into a coarse dry chutney — kept in a jar and spooned onto the plate as a sharp, aromatic condiment alongside rice and curry. A uniquely Mangalorean table accent not found in other South Indian cuisines.

Cuisines

Mangalorean

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 15 min Total: 25 min 2-3 servings

Ingredients

1 cup fresh coriander leaves
1 tablespoon coconut oil
2 tablespoons chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
3 tablespoons dry grated coconut
4 dried red chilies
1 teaspoon tamarind paste
1 teaspoon jaggery
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida
— salt to taste

Instructions

  1. 1 Wash and dry the coriander leaves thoroughly.
  2. 2 Heat coconut oil in a pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add chana dal and urad dal, and roast until golden brown.
  5. 5 Add dried red chilies and asafoetida, and sauté for another minute.
  6. 6 Add dry grated coconut and roast until it turns light brown.
  7. 7 Remove the mixture from heat and let it cool.
  8. 8 In a blender, combine the roasted mixture with coriander leaves, tamarind paste, jaggery, and salt.
  9. 9 Blend to a coarse powder without adding any water.
  10. 10 Store the dry chutney in an airtight container.

Tips

Ensure the coriander leaves are completely dry before blending to prevent spoilage.