Coriander(Cilantro) Chutney is very simple,versatile and easy to make chutney.This chutney goes well with South Indian breakfast(Idli,Dosa,vada,upma) and also served with rice or Quinoa.
Preparation time:5 mins
Cook time:2 mins
2 large bunch of cilantro(coriander)-Wash and separate the leaves from stem and set aside.
2 Green chilies(optional)
2 medium limes
salt to taste
1 tsp Sugar or Jaggery(cane sugar)(optional)
pinch of turmeric
4 whole red chilies
1/2 tsp Fenugreek seeds
1/2 tsp black mustard seeds
1/2 tsp oil
pinch of Hing
Heat a pan on medium flame with oil and add all the seasoning ingredients.Fry until they turn light brown in color.
Allow the seasoning to cool down completely then add them to the blender along with cliantro,green chilies,tumeric,salt.
make into a smooth paste and transfer the mixture into a bowl and add lemon juice.
Serve it with hot rice,Quinoa or with south indian breakfasts.
-It lasts in fridge upto 5 days.
-I like my chutney to be spicy so i am not adding any sweetness to it.If you don’t like it too spicy you can limit red and green chilies and add sugar accordingly.