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Coriander Chutney Recipe:
Wash the coriander neatly under running tap water and let the water drain away. Wash and wipe some green chilies and cut them into halves. Soak the tamarind in water.
Heat oil in a saucepan over low heat and roast some dry red chilies. Once they’ve roasted well (not burn) remove them from the oil and keep aside.
In the same saucepan which we used before, add the washed and cut green chilies. Roast them till the chilis become soggy and tender.
Add the fried chilies to the blender and blend them into powder. Add a pinch of turmeric powder and salt while blending.
Extract juice from the soaked tamarind and add it to the ground chilies. You can also use lemon juice instead of tamarind for this recipe.
Also add in the fresh coriander that is washed and cleaned and grind it into a paste. Add in water if required while grinding. Transfer it into a bowl and season it with the tempering. The Coriander chutney is ready to serve! Have it as an accompaniment with any appetizer or just use it as a sandwich spread or have it with plain rice, it tastes awesome either ways. And trust me, the herby freshness of coriander enriched with the spicy and tangy flavors is a must have on your Indian platter!
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