Side Dishes: Hot And Spicy Coriander Leaves Chutney
Some Information About Hot & Spicy Coriander Leaves Chutney
Foods like curd rice, rice crepes, plain pancakes, and idli are normally bland in taste. To make the taste more complex, we eat these dishes with hot, spicy, and aromatic sauces. The combination of plain foods with spicy and hot chutney is perfect and results in a mouth-watering meal. Coriander chutney is one such side dish, a favorite of pretty much everyone.
The main ingredients for coriander chutney are fresh coriander leaves, plenty of green chilies, tamarind, copra or dry coconut, hing/asafoetida, and salt. We use dry coconut for this chutney, so that it can be stored fresh for months in the freezer. This sauce is made without adding water.
Coarsely ground chutney can be stored in a container with a tight lid or in a zip lock pouch. You should store it in the freezer. Each time, take out the quantity needed for 2-3 days' use and store this in the refrigerator so that it has time to defrost. The remaining chutney should go back to the freezer compartment immediately. This way, you can keep this chutney fresh for months.
Though this chutney is dry, you can make it more liquid-y when you decide to use it by adding buttermilk, curd, or water to it. It can be used as a side dish for curd rice, pancakes, idlis, crepes, or for all those less-spicy foods.
- 2 heaped cups coriander leaves, fresh, chopped
- 1/2 cup green chilies, hot variety
- 3/4 cup copra(dry coconut), grated or cut in small pieces
- 2 pinches hing/asafoetida
- 1 1/2 tsp salt, or as per taste
- 1 tbsp or a small lemon size tamarind, moistened with water
Step-By-Step Instructions and Images For Making Hot & Spicy Coriander Chutney
- Wash coriander leaves thoroughly in water. Pat dry and chop them.
- Take moist tamarind, green chilies, copra, hing, and salt in a mixer. Grind them to get a coarse powder. Add coriander leaves. Grind to get a coarse paste. Turn the contents occasionally, with a spoon to ensure uniform grinding.
- Check for taste. It should be more hot and spicy. Add needed ingredients to make it proper and continue grinding. Coriander chutney is ready now.
- Transfer it to a container. Use it as a side dish. Store the remaining chutney as directed above and use fresh for months.
- Pat dry coriander leaves before adding.
- If the chutney comes out not so dry, spread it in the sun for a while, or under the fan to make it dry. Afterwards, store it in the freezer.
Nutritional Information of Hot & Spicy Coriander Chutney
|Serving size: 1 tbsp|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 81 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|