Fresh Methi and Coriander Chutney

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.

Ingredients:

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

For Tampering

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

Preparation

• 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