Description
This spicy and tangy chutney is perfect for adding a burst of flavor to rice, pakoras, or vegetable stir fry.
Ingredients
Units
Scale
- 1 cup (240 ml) fresh coriander leaves/cilantro
- A marble-sized piece of tamarind or tamarind paste, to taste
- 1/2 tsp rock salt or salt, to taste
- 2 to 3 green chillies
Instructions
- Wash the coriander leaves thoroughly under running water to remove any dirt or impurities.
- Spread the washed leaves on a clean, dry kitchen towel and pat them dry to remove as much moisture as possible.
- Retain the leaves and tender stems, discarding any hard, thick stems.
- In a blender, combine the coriander leaves, tamarind, rock salt, and green chillies.
- Blend the mixture until smooth, adding a little water if necessary to achieve the desired consistency.
- Taste and adjust the seasoning with more salt or tamarind if needed.
- Transfer the chutney to a serving bowl and serve immediately or store in an airtight container in the refrigerator.
Notes
- Store the chutney in an airtight container in the refrigerator for up to a week.
- Adjust the number of green chillies to control the heat level.
- Use fresh coriander for the best flavor.
- This chutney pairs well with rice, pakoras, and can be mixed into stir fry for added heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 0
- Sodium: 200
- Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0