Coriander Curry Leaves Chutney Recipe

Cooking Directions

• STEP 1.Wash and clean the coriander leaves and curry leaves.
• STEP 2.In a blender, add the coriander leaves, curry leaves, green chilies, ginger, garlic, and salt. Blend until smooth.
• STEP 3.Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal and sauté until golden brown.
• STEP 4.Add the blended chutney mixture to the pan and cook for a few minutes until the raw smell disappears.
• STEP 5.Remove from heat and let the chutney cool down. Transfer to a jar and store in the refrigerator.
• STEP 6.Serve the coriander curry leaves chutney with dosa, idli, or any other South Indian breakfast dish.

Cooking Tips

• Adjust the quantity of green chilies according to your spice preference.
• You can add a small amount of tamarind pulp for a tangy flavor.
• For a smoother texture, you can strain the chutney after blending.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator for up to 4-5 days.
• Before serving, bring the chutney to room temperature and give it a stir.
• Serve the chutney as a side dish with dosa, idli, vada, or any other South Indian snack.