Definition of Chutney (Merriam Webster) : a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment

In India we make many different chutneys; from many different vegetables, fruits and herbs. Everyone has their variations. I have made cilantro/ coriander chutney with adding cilantro to ingredients of coconut chutney. But this recipe is a variation.

Here are some chutneys from my previous posts:

Chatpata Chutneys

My Mom’s Tomato Thokku/ Chutney

Spinach Chutney (Basale Soppina Chutney)

Raji Chitti’s Special Carrot Chutney

Ingredients

• 1 cup coriander leaves/ cilantro
• 2-3 green chillies
• 2 red chillies
• 1 inch ginger
• 2 tbsp urad dal
• 2 tbsp channa dal
• a pinch asafoetida
• 1/4 tsp tamarind paste
• 1 cup grated coconut
• 2 tsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves (optional)
• salt to taste
• 1/4 cup water

Directions

• Heat 1 tsp oil in a sauce pan. Add asafoetida, channa dal, urad dal, red chilli and fry till golden brown
• Add green chilli and chopped ginger and fry
• Add chopped cilantro and mix. Turn off heat
• Grind cilantro mixture with coconut. Add salt and tamarind and grind to a smooth texture with some water. Transfer to a bowl
• Take 1 tsp oil. Add mustard and curry leaves. When mustard seeds splutter, pour over chutney and serve
• Serve with idli, dosa or a spread for sandwiches or even a dip

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