Jun 3, 2015

Coriander - small onion chutney

Most of my chutney recipes are standard - either picked up from a recipe book, blog or a youtube video. But the one I'm sharing today is something I "discovered" through an experiment :-)

A few months back, I had been to Grand Sweets, Adyar and ordered a plate of kuzhipaniyarams. The chutney that was served was a pale green-cum-orange colored one, spicy, tangy and tasted yum. While coming out of the shop, I asked the lady who was making hot paniyarams off the pan "What's this chutney?". She curtly replied, "pudina chutney". If she was a little more friendly, I would have probed her for the recipe but she sounded busy and in no mood for a conversation.

After this incident, I wanted to recreate the same chutney at home for dinner one night. I didn't have mint leaves but I had a big bunch of fresh coriander leaves in the fridge. I tried this new chutney recipe and it was an instant hit. My husband loved it and so did I. It tasted almost close to the green chutney I had at Grand Sweets. This has become a keeper recipe at home now and I make it often for idlis/dosas.

Coriander leaves - 1/2 bunch
Curry leaves - 1 sprig
Small onions - 10 - 12 (use small onions/sambhar onions/shallots)
Tomato (medium sized) - 1
Grated coconut - 2 tsp
Urad dal - 1 tsp
Red chilly - 1
Tamarind (soaked) - 1 small gooseberry sized
Salt, oil as needed
For seasoning - mustard, hing, curry leaves

Clean the coriander and curry leaves.
Peel and chop small onions into half
Roughly chop the tomato

Heat a pan, add 2 tsp oil
Fry urad dal and red chilly for 2 min until the dal turns light brown
Add small onions with a pinch of salt, fry for a min
Add tomatoes, salt as needed
Fry till tomatoes turn a little mushy
Add coriander and curry leaves, tamarind, coconut. Mix well and turn off the flame.
Let it cool
Grind to a chutney-consistency without adding water.

Fry the seasoning ingredients in a few drops of oil and add to the chutney.

Spicy, tangy coriander chutney is ready to serve with idlis/dosas/adais/oothappams.

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