This coriander chutney is a little altered compared to the standard way of making it. Chutney types and their preparations vary widely across India. The variation tried and innovated with chutneys, is what makes this South Indian dish exquisite. Chutneys come in two major groups, sweet and hot; both the forms usually contain various spices, including chilli, but differ by their main flavour.
Here I have used some extra ingredients keeping in mind a few health tips from my mom-in-law:
- Coriander as such is rich in iron and is also, a coolant.
- Ginger and garlic are good for digestion.
- Onions build up immunity.
- Pomegranate besides sweetening the chutney helps in proper digestion.
This chutney with its tangy and sweet taste goes well with bread, dosas, rotis and even rice. The kids will love it and it is also nutritious for them.
- A handful of coriander leaves
- Ginger – 1 inch piece
- Onion 1 (roughly chopped)
- Small onions (madras onions) – 4
- Garlic – 5 pods
- Pomegranate – 15 fleshy seeds
- Dried or fresh curry leaves 1 tbsp
- Amchoor powder -1/4 tsp
- Salt to taste
- Grated coconut – 3 tsp
- 1 Green Chilli
- Few Basil Leaves
- Blend well, together all ingredients in a mixer except the grated coconut.
- Now add grated coconut and whip only once.
- Serve Coriander chutney with bread for sandwiches, as a side dish for rotis or rice.
Preparation Time : 10 minutes
Serves : 4