Green Coriander Chutney Powder/Dry Coriander Chutney

Updated on January 18, 2018
ShailaSheshadri profile image

I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Green Coriander Chutney Powder/Coriander Dry Chutney
Green Coriander Chutney Powder/Coriander Dry Chutney

A Hot, Spicy, Flavorful, and Tongue-Tickling Condiment

I often make this dry chutney/chutney powder. You can store and use it for months. Children staying in hostels or away from home take this condiment with them to enhance the taste of the unfamiliar meal.

Making this green coriander dry chutney (kuttumbari Soppu Chutney) is very easy. You need only a few ingredients to make this. I used fresh green coriander, dry coconut (copra), dry red chilies, hing/asafoetida, tamarind, and salt to make this. I pack it for my daughter when she stays in hostels.

You can also make this dry chutney using green chilies instead of dry red chilies. It tastes better, but the shelf life is shorter. If you store it in a freezer within a day of making, it will stay fresh for months. On the other hand, chutney made of dry red chili need not be refrigerated. It remains fresh for months in normal temperature.

Try this yummy condiment at home. Here, I share the recipe with you.

5 stars for Green Coriander Chutney Powder/Dry Chutney

Cook Time

Prep time: 25 min
Ready in: 25 min
Yields: A bowl of green coriander chutney powder

Ingredients

  • 2 bowls(packed) fresh green coriander leaves, washed, chopped, pat-dried
  • 1 bowl copra/dry coconut, thinly sliced
  • small lemon-sized tamarind
  • 1/4 tsp hing/asafoetida, powder or semi-solid, I used semi-solid
  • 1 1/2 tsp salt, or as per taste
  • 20 dry red chilies, broken, moderate hot variety

Step-By-Step Instructions and Images for Making Green Coriander Chutney Powder/Coriander Dry Chutney

  1. Wash green coriander. Pat dry them. Roughly Chop them. Spread them under the sun for 2-3 hours. This is mainly to make it more dry.
  2. Saute thinly sliced dry coconut and tamarind in a deep-bottomed pan till they become crispy. Transfer them to a plate. Keep aside for cooling.
  3. In the same pan, saute broken dry red chilies for 2-3 minutes. Keep aside for cooling.
  4. Once all these ingredients cool down, put them in a mixer/blender. Add hing, salt, and dried coriander leaves. Grind together to get a coarse/near-smooth powder.
  5. Transfer it to a plate. Spread it, so that the remaining moisture gets dried up. You can keep it under a fan or sun for some time to quicken the process.
  6. Once dry, store it in an air-tight container. Use it for months.
  7. Serve this dry chutney as a condiment with any type of meal. Also, use as a side dish with plain rice, curd rice, dosa, idli, snacks etc.

Click thumbnail to view full-size
Step one: Saute thinly sliced copra(dry coconut) and tamarind till they become crispy. Collect them in a plate.Step two: In the same pan, dry saute red chilies till they become a bit crispy. Add it to the plate.Step three: Spread chopped coriander leaves in sun for 2-3 hours. Next, saute it on low heat just to remove the excess moisture. Add it to the plate.The plate containing dry ingredientsStep four: Add them to a mixer or blender. Throw in salt and hing/asafoetida. Grind together to get a near-smooth/coarse powder.Step five: Spread it on a plate. Keep under the sun or under a fan for an hour. Store it in an air-tight container once the entire moisture evaporates. Use it upto 6 months.Green coriander chutney powder/green coriander dry chutney
Step one: Saute thinly sliced copra(dry coconut) and tamarind till they become crispy. Collect them in a plate.
Step one: Saute thinly sliced copra(dry coconut) and tamarind till they become crispy. Collect them in a plate.
Step two: In the same pan, dry saute red chilies till they become a bit crispy. Add it to the plate.
Step two: In the same pan, dry saute red chilies till they become a bit crispy. Add it to the plate.
Step three: Spread chopped coriander leaves in sun for 2-3 hours. Next, saute it on low heat just to remove the excess moisture. Add it to the plate.
Step three: Spread chopped coriander leaves in sun for 2-3 hours. Next, saute it on low heat just to remove the excess moisture. Add it to the plate.
The plate containing dry ingredients
The plate containing dry ingredients
Step four: Add them to a mixer or blender. Throw in salt and hing/asafoetida. Grind together to get a near-smooth/coarse powder.
Step four: Add them to a mixer or blender. Throw in salt and hing/asafoetida. Grind together to get a near-smooth/coarse powder.
Step five: Spread it on a plate. Keep under the sun or under a fan for an hour. Store it in an air-tight container once the entire moisture evaporates. Use it upto 6 months.
Step five: Spread it on a plate. Keep under the sun or under a fan for an hour. Store it in an air-tight container once the entire moisture evaporates. Use it upto 6 months.
Green coriander chutney powder/green coriander dry chutney
Green coriander chutney powder/green coriander dry chutney

Nutritional Information of Green Coriander Chutney Powder

Nutrition Facts
Serving size: 1
Calories 15
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 1 g
Sugar 0 g
Fiber 1 g4%
Protein 0 g
Cholesterol 0 mg
Sodium 140 mg6%
* 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.

Comments

Submit a Comment

No comments yet.

working