Coriander Chutney recipe is one of the first recipes I learned during my early days of cooking experiments.
It didn’t take me long to learn this recipe, as there isn’t much to do in the procedure. All you got to do is roughly chop the required ingredients and grind them in a mixer grinder.
If you want to teach your kids the first cooking lessons, start with the Coriander Chutney recipe.
You can perform the chopping part, and then ask him/her to add ingredients to the mixer jar. That’s all!
I think this is the best way to introduce young kids to the culinary world.
In the following post, I’m going to share the Coconut-based Coriander Chutney recipe.
If you don’t like to use Coconut, you may replace it with Onion or Curd. Both these variations taste different, but you can still enjoy them with various snacks and breakfast dishes.
Note – The Curd based Chutney may turn sour after a day, so consume it immediately. You can store other C
Now, let’s take a look at the Coriander Chutney recipe –
Coriander Chutney Recipe
- 20 gms Coriander Leaves washed and cleaned
- 50 gms Coconut freshly grated
- 1 Green Chili roughly chopped
- 5 gms Ginger peeled
- 5 gms Garlic peeled
- 1 tsp Sugar as required
- Salt as per taste
- Water as required
- Clean the Coriander Leaves and chop them roughly.
- Clean the Ginger piece and remove the outer cover. Chop it into few pieces.
- Peel the Garlic pods.
- Grate the coconut or use desiccated coconut from the store-bought package.
- Get a Mixer Grinder and put all ingredients into the mixing jar.
- Add Sugar, Water, and Salt as required.
- Grind the mixture into semi-fine consistency.
- Serve the Chutney with your favorite snacks.
Coriander Chutney Variations
As mentioned earlier, you can try and create as many variations as you want with the basic Coriander Chutney recipe.
Here are my favorite variations –
1. Coriander Chutney Without Coconut
Coconut-based cuisine is an integral part of the coastal region in India.
The people who have lived in this region for centuries have incorporated Coconuts in different aspects of their lives.
Therefore, it’s not very uncommon to see the base ingredient of grated Coconut in their spicy Chutneys as well as delicious curries.
Now, if you don’t have access to fresh Coconuts, you can replace it with Coconut milk.
Similarly, you can completely remove Coconut from this recipe and prepare a plain Dhaniya Pudina Chutney.
2. Coriander Chutney Without Onion
If you don’t want to use Onion, you can replace it with Curd in this Chutney recipe.
You can also try the tempered Chutney variation. Use Mustard Seeds, Curry Leaves, Red Chili, and a pinch of Asafoetida for the tadka.
3. Andhra Style Coriander Chutney
This Andhra Style Coriander Chutney is also known as Kothimeera Pachadi in the local language, and it goes well with Rice.
It is often prepared using the stir-fried Coriander leaves base. Once the base is ready, you can grind it in the mixer grinder.
For the tadka, you can use Mustard Seeds, Cumin Seeds, Curry Leaves, Green Chilies, Asafoetida, and Split Black Gram Lentils.
You can check the authentic Andhra style Coriander Chutney recipes here.