I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
Hot and Spicy Coriander Leaf 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 (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 to 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 liquidy 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.
|Prep time||Ready in||Yields|
250 grams chutney
- 2 heaped cups fresh coriander leaves, 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 to taste
- 1 tbsp or a small lemon-sized tamarind, moistened with water
- 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 hot and spicy. Adjust for spice, if necessary, 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 the coriander leaves dry 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.