Are you ready to elevate your South Indian breakfast experience? This Spicy Coriander Chutney recipe is the secret weapon you've been missing! Forget bland accompaniments; this vibrant green chutney explodes with fresh coriander flavor, a satisfying kick of spice, and a delightful tang that perfectly complements idlis, dosas, vadas, and more. It's incredibly versatile, adding zest to any meal, from a simple breakfast to a more elaborate lunch or dinner. The bright, herbaceous notes dance on your tongue, creating a symphony of taste that will leave you wanting more.
Forget store-bought chutneys – this homemade version is surprisingly easy to make and far superior in flavor. The ingredients are simple, readily available, and the process is incredibly straightforward. Ready to transform your culinary routine? Let's dive into the step-by-step instructions and create this sensational Spicy Coriander Chutney together!
Tools Needed
- Pan
- Mixer/Blender
Ingredients
- Peanuts: 1 cup
- Garlic
- Green chilies: 10-12
- Green coriander (including stems)
- Tomatoes: 4
- Asafoetida
- Dried chilies
- Spices
- Oil: 6 tablespoons or 2 tablespoons
- Salt
- Turmeric powder
- Cumin seeds: 1/2 tablespoon
- Mustard seeds: 1/2 teaspoon
- Curry leaves
- Tamarind pulp: 2 tablespoons
Step-by-Step Instructions
Step 1. Dry Roasting and Sautéing
- Heat oil in a pan. Add peanuts and fry until golden brown.
- Add green chilies and fry until slightly browned.
- Add coriander (stems included) and sauté briefly.
- Add tomatoes, salt, and turmeric powder.
- Cook, stirring frequently, until the water evaporates completely and the mixture is dry.
- Add cumin seeds and mix well.
Step 2. Blending
- Once cooled, transfer the mixture to a blender.
- Grind to a smooth paste. Add tamarind pulp.
Step 3. Tempering
- Heat oil in a pan. Add mustard seeds and allow them to splutter.
- Add garlic, red chilies, and curry leaves. Sauté briefly.
Step 4. Combining and Finishing
- Add the ground chutney paste to the pan and mix well. Cook for a few minutes.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Don't remove the stems from the coriander; they add flavor.
- Ensure the chutney is completely dry to prevent spoilage.
- Stir frequently while cooking to prevent burning.
- You can use peanut oil or sesame oil.
Nutrition
- N/A
FAQs
1. Can I make this chutney ahead of time?
Yes! This chutney tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for the green chilies if I don't want it too spicy?
Reduce the number of green chilies or omit them altogether. You can also add a pinch of red chili flakes for a milder heat if desired.
So there you have it – a simple yet incredibly flavorful South Indian Coriander Chutney that's guaranteed to become a staple in your kitchen. Enjoy this vibrant and versatile chutney with your favorite South Indian dishes, or even as a delicious dip with snacks. Happy cooking!