Who doesn't love the flavor of coriander leaves? It tastes yummy too when we add these leaves on to curries, rasam and chutney.
I am sharing the recipe of coriander leaves chutney which can be stored for over a week without refrigerating. Enjoy the flavor for the entire week :).Ingredients
Coriander leaves - a large sized bunch
Garlic cloves - around 10 to 12
Green Chillies - 10
Tamarind - medium lemon sized
Salt to taste
For Seasoning
Oil - 2 spoons
Red chilli - 1
Mustard seeds - 1 spoon
Method
Separate out the roots and finely wash the coriander leaves and chop it.
Grind coriander leaves with all other ingredients in a mixer grinder without adding water (or by just adding 2 to 3 spoons of water) into fine paste.
Heat a thick bottomed Kadai. Add oil, red chilli and finally mustard seeds. When mustard seeds starts spattering, add the ground paste and cook on low flame for about 10 minutes by keep on stirring. Yummy chutney is ready to be served with Dosa, Idli, rice, Chapati etc.
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