By Shireen Jamooji
October 7th, 2023
This simple, spicy condiment is a great way to use up extra coriander while also creating a delicious chutney to eat with idli, dosa or even just alongside your rice.
250 grams coriander leaves 1 golf ball-sized tamarind ½ cup jaggery 15 dried red chillies (preferably gundu variety) 1 tablespoon salt For Tempering: ¼ cup sesame oil ½ teaspoon mustard seeds ¼ teaspoon asafoetida
Wash and trim the coriander leaves, then soak the tamarind in water and extract the pulp. Set them aside.
In a grinder, combine the coriander leaves, tamarind pulp, jaggery, dried red chillies, and salt. Grind these ingredients into a smooth paste.
Heat the sesame oil in a pan until it becomes hot. Then, add the mustard seeds and asafoetida to the hot oil.
Carefully add the ground paste to the pan with the tempering ingredients. Stir continuously.
Keep stirring the mixture until it thickens and reaches a thick consistency. Allow the chutney to cool, then transfer it to an airtight container and store it in the fridge.