Indian cilantro chutney is exclusively made to serve with South Indian recipes like dosa and idli. Made with coconut and aromatic South Indian ingredients.
The Green color of this spicy cilantro chutney itself endorses that it is very healthy. This recipe can be used in multiple ways, as a side dish for breakfast recipes like Idli, dosa, as a spread for bread sandwiches, also used in chat verities. And also good to serve with rice.
Fresh cilantro has medicinal values. And it is better to add it regularly in our diet.
Indian cilantro chutney is interesting chutney which can be adapted to any cuisine, I love to have a spread for pizza, bread sandwich, as a sauce for pasta. This is one of the healthy Indian chutney recipes.
The spring season brings tons of fresh cilantro to the market for cheaper prices. Try is multi-faceted chutney for a healthy life.
This chutney can also be used as a spread for making coriander spread sandwiches. It best pairs up with Indian dishes like idli, roti, or rice.
his is called as 'kothamalli chutney' in Tamil, where kothamalli means cilantro.
Other chutney recipes you may like,
How does this taste like?
The texture is smooth and silky which makes it perfect to serve as a tasty dip. This Indian cilantro chutney is spicy and healthy with all the incredible chlorophyll on your plate. It is always a wonderful experience to serve the dish by retaining the way that nature has gifted us.
Making of this spicy cilantro chutney is not with multiple layers of cooking like any other Indian recipes. In fact, no cooking is needed, thus preserving the nutrients that originally cilantro comes with.
Why Indian cilantro chutney?
- It is healthy, the first and foremost advantage you could ever think of.
- This looks gorgeous with the bring color and refreshing taste.
- This spicy green chutney is great to serve as a spread for sandwiches. Once you have tasted this version, you start making this spicy green chutney for a sandwich again and again.
- This is the best hot and sour chutney for South Indian breakfast. Not only for these two items, it brilliantly matches other South Indian breakfast dishes.
- Made with generously available ingredients and without coconut. So much easy to try even for the first time.
- In less than 15 minutes, you please everyone in the family with its tastes and splendid look.
- You may also make this cilantro chutney without coconut.
Cilantro. This is a universal ingredient and available throughout the United States in all leading grocery stores. But if you have a chance to visit local Indian stores, grab the fresh cilantro leaves, I personally found the cilantro leaves available in Indian stores have an intense flavor. Cilantro is called as ‘Coriander Leaves’ in India. Make this very refreshing India cilantro chutney today.
Tamarind. This ingredient makes this authentic south Indian version, and this wholesome round flavor of tamarind makes it perfect to serve with Idli or Dosa. But in its absence, you may substitute with dry mango powder. Still, this dry mango powder variation is close to the original tamarind version.
What if tamarind and dry mango powder are not available? Substitute with lemon juice in this Indian cilantro chutney recipe. But lemon juice has a sharp tart taste, which I would suggest to serve with paratha, naan and as a dip for appetizer rather serving with Idli or Dosa.
Coconut. Grated coconut neutralizes all the ingredients, which is creamy and also gives a nice texture to the chutney. In its absence, you may substitute with the same quantity of white onion. As white onion gives a nice little sweet to the chutney, whereas red onions add up a strong flavor. So decide accordingly.
Green chili. The Green chili I have mentioned here in this spicy chutney is the one I got from the Indian store. The perfect substitute in this chutney would be serrano peppers, as these are commonly available in the United States. You may also substitute with a small piece of Jalapeno, deseed them if you feel it is too hot.
Indian cilantro chutney
- In the heated oil in the pan add mustard seeds, urad dal, red chili, asafoetida, tamarind and finally grated coconut.
- Over medium heat, in a pan, add black mustard seeds, urad dal, red chili, tamarind, grated coconut.
- Stir until mustard seeds splutter.
- Add cilantro. And stir for a minute.
- Allow it to cool to room temperature.
- In the blender jar, add the coriander mixture, salt, and water. Grind it to a fine mixutre.
- Serve as condiment.
1. Serve it along with Idlis, Dosas, Pongal, rice.
2. Can also be used as a spread for bread sandwiches.
3. Can be used as a green chutney in chat varieties.
Tips and Variations for Indian cilantro chutney recipe:
1. Make it a little watery, if you are serving with Idlis and dosas.
2. Add sauteed onions, if you are planning for more quantity.
3. Lime juice can also be substituted with tamarind in this recipe.