Methi and Coriander Chutney is a very simple recipe that is easy to make, healthy and flavorful.
This chutney has a tangy flavor due to tamarind and slight spicy taste of red chillies and is prepared by grinding fresh methi and coriander leaves along with tamarind, jaggery and red chillies.
Methi leaves – 1 bunch
Coriander leaves – 1 bunch
Tamarind – 1 small size lemon
Red chillies – 4-5 nos
Oil – 2 tsp
Garlic – 1 pod
Turmeric Powder – a pinch
Salt As Required
Jaggery or sugar – ½ tsp
Urad Dal - ½ tsp
Avalu/ Mustard seeds – ¼ tsp
Jeera – ½ tsp
Curry leaves – 4-5 leaves
Oil – 1 tsp
Red chillies – 2 no
Hing a pinch
- In a pan add 1 tsp of oil and saute the red chillies, garlic on medium flame. Remove and keep aside.
- In the same pan, add another tsp of oil and add the coriander leaves and sauté till the rawness of coriander leaves disappears. Remove from heat and keep aside.
- In the same pan add another tsp of oil and add methi leaves and fry till the rawness of leaves disappears for about 3-4 mints. Remove from heat and cool.
- Grind the roasted mixture along with methi and coarinder, jaggery, turmeric powder, tamarind and salt to a coarse paste by adding a very little water.
- Heat oil in a pan for tampering; add the mustard seeds, jeera, urad dal after they splutter add curry leaves, hing and red chillies and fry till the dal turns red.
- Add this tampering to the chutney paste.
- Serve with hot rice/roti’s.
Sending this to "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro hosted by Krithi originally started by PJ