Spicy Coriander Seed Chutney Recipe (South Indian Style)
25 minutes
892 reads
About Spicy Coriander Seed Chutney Recipe (South Indian Style)
This vibrant South Indian Coriander Seed Chutney recipe is a flavour explosion! Made with simple ingredients like coriander seeds, onions, chilies, and ginger, this chutney is incredibly easy to make yet delivers a complex and satisfying taste. Perfect as a condiment for idlis, dosas, or even curd rice.The secret lies in separately sautéing the ingredients before grinding them into a smooth paste. This process unlocks the full aroma and depth of flavor, resulting in a chutney that's both intensely fragrant and deeply satisfying. Get ready for a taste sensation! Whether you're a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen. The recipe includes expert tips to help you achieve the perfect consistency and flavour.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Chutney Base
- 2 Onion finely chopped, medium-sized
- 2 tbsp Coriander seeds
- 5-6 Chili adjust to your spice preference, dried, red
- 1/2 inch Ginger finely chopped
- 5 Garlic cloves, peeled
- 1 Tamarind about the size of a marble, small ball, soaked in warm water for 10 minutes
- 1 tsp Salt or to taste
- 4 tbsp Oil 2 tablespoons vegetable oil + 2 tablespoons sesame oil (gingelly oil)
For the Tempering
- 1/2 tsp Mustard Seeds
- 1/2 tsp Gram (split black lentils), black
- 1 pinch Asafoetida (hing)
- 1/4 tsp Water as needed for grinding
Instructions
Prepare the Chutney Base
- Heat 1 tablespoon of vegetable oil in a pan. Add the chopped onions, ginger, garlic, and soaked tamarind. Sauté until the onions turn light brown.
- Remove from the pan and set aside.
- Heat the remaining 1 tablespoon of vegetable oil in the same pan. Add the coriander seeds and dried red chilies. Fry for about a minute until fragrant.
- Remove from heat and add this mixture to the onion mixture. Grind this mixture into a smooth paste using a blender or food processor, adding salt and water as needed for desired consistency.
Cook the Chutney
- Heat 2 tablespoons of sesame oil (gingelly oil) in a pan. Add the ground chutney paste.
- Cook over low heat, stirring frequently, until the oil separates from the chutney and it thickens slightly. This takes about 8-10 minutes.
Make the Tempering
- Heat 1 teaspoon vegetable oil in a small pan. Add the mustard seeds. Once they start to splutter, add the urad dal and asafoetida. Sauté for a minute until the dal turns golden.
- Pour the tempering over the cooked chutney and mix well.
- Serve warm or at room temperature with idli, dosa, or curd rice.
Recipe Notes
Expert Tips for the Best Coriander Seed Chutney
- For a smoother chutney, soak the coriander seeds in warm water for 15-20 minutes before grinding.
- Adjust the quantity of red chilies based on your spice preference. Start with fewer chilies and add more if needed.
- If you don't have sesame oil, you can use vegetable oil or coconut oil instead, but sesame oil adds a unique flavor.
- For a richer flavor, roast the coriander seeds and red chilies lightly in a dry pan before grinding.
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Recipe Nutrition
Calories: 217kcalCarbohydrates: 39gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 31mgPotassium: 1073mgFiber: 8gSugar: 18gVitamin A: 2361IUVitamin C: 368mgCalcium: 116mgIron: 4mg
Priya Satheesh
Articles: 52
3 Comments
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This is a fantastic recipe! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
Perfect dish! Can’t wait to cook it.