Ingredients
Ingredients
Fresh coriander leaves – 1 cup, washed
Green chili – 1–2
Ginger – ½ inch piece
Garlic – 1 clove (optional)
Tamarind – small lemon-sized ball (optional)
Salt – to taste
Water – as needed
For Tempering
Oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chili – 1
Curry leaves – few
Execution
1. Grind Chutney
In a blender, combine coriander leaves, green chili, ginger, garlic, tamarind (if using), and salt.
Add water little by little → grind to a smooth paste.
2. Tempering
Heat oil → add mustard seeds, dry red chili, and curry leaves.
Pour over the chutney.
3. Serve
Serve fresh with rice, dosa, or idli.
Additional tips
Use fresh, vibrant coriander leaves for best aroma and color.
Adjust green chili and tamarind according to your spice and tang preference.
Serve immediately; chutney tends to lose its bright green color if stored for long.