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Coriander Seeds Chutney

4 from 2 votes

Coriander seeds chutney is a tasty and flavorful chutney prepared using coriander seeds along with onion, garlic, ginger etc.
The ingredients are sauteed separately and ground into fine paste is further cooked in a low flame till the oil separates to gives a delicious finger licking taste.
This goes perfect with hot Idlis and dosa. And also, this can be served with curd rice.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Served AsBreakfast
CuisineSouth Indian
Recipe Taste Tangy
Servings 2


  • 2 Onions Chopped
  • 2 Tbsp Coriander seeds
  • 5 - 6 Dry red chillies
  • 1/2 inch Ginger piece
  • 5 Garlic peeled
  • Tamarind Small piece
  • Salt
  • 2 Tsp Oil + 2 Tbsp Gingelly oil
  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1 pinch Hing


  • Heat 1 tsp oil in a pan and add the chopped onions followed by ginger, garlic pods and tamarind piece.
  • Sauté till the color of onions changes to light brown.
  • Remove from the pan and keep aside.
  • Add 1 tsp oil in the same pan and add coriander seeds followed by dry red chilies.
  • Fry it for a minute and remove from the flame.
  • Add it to the onion mixture and grind into fine paste by adding the required amount of salt and water.
  • Heat 2 Tbsp gingelly oil in a same pan and add the ground paste.
  • Cook it in a lower flame till the oil separates from the chutney.
  • Meanwhile, heat 1 Tsp oil in a small pan and add mustard seeds.
  • Once it starts spluttering, add urad dal and hing powder.
  • Add the thalimpu to the chutney and serve.
Tags chutneys

Please appreciate the author by voting!

4 from 2 votes

Recipe Nutrition

Calories: 217 kcal | Carbohydrates: 39 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Sodium: 31 mg | Potassium: 1073 mg | Fiber: 8 g | Sugar: 18 g | Vitamin A: 2361 IU | Vitamin C: 368 mg | Calcium: 116 mg | Iron: 4 mg

Priya Satheesh
Priya Satheesh

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