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Green Coriander (Kottumbari Soppu) Chutney Powder

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Green Coriander Chutney Powder

Green Coriander Chutney Powder

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

I often make this chutney powder; it can be stored and used for months. Children who are staying in hostels or who are away from home can take this condiment with them to enhance the flavors of an unfamiliar meal.

Making this green coriander chutney (kottumbari soppu chutney powder) is very easy—it requires only a few ingredients. I used fresh green coriander, dry coconut (copra), dry red chilies, hing (asafoetida), tamarind, and salt. 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 preparation, it will stay fresh for months. On the other hand, chutney made from dry red chilies need not be refrigerated; it will remain fresh for months at room temperature.

Here is the recipe so you can try this yummy condiment at home.

Cook Time

Prep timeReady inYields

25 min

25 min

A bowl of green coriander chutney powder

Ingredients

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

Instructions

  1. Wash the coriander leaves. Pat-dry and roughly chop them. Spread them out under the sun for 2-3 hours. The purpose of setting it out in the sun is to thoroughly dry it.
  2. Saute the thinly sliced dry coconut and tamarind in a deep-bottomed pan until they become crispy. Transfer them to a plate. Set aside to cool.
  3. In the same pan, saute broken dry red chilies for 2-3 minutes. Set aside to cool.
  4. Once all of these ingredients have cooled, put them in a mixer or blender. Add hing, salt, and dried coriander leaves. Grind together to get a coarse, near-smooth powder.
  5. Transfer the powder to a plate. Spread it out, so that the remaining moisture dries up. You can set it under a fan or out in the sun to quicken the process.
  6. Once dry, store it in an airtight container. It will keep well for months.
  7. Serve this green coriander chutney powder as a condiment with any type of meal. Also, use it as a side dish with plain rice, curd rice, dosa, idli, snacks, etc.