• Urad dal chutney
  • Milagai chutney
Coriander seeds chutney - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 15 Minutes
  • Serves : 3-4
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Coriander seeds Chutney| Dhaniya chutney, an interesting chutney made using coriander seeds pairs up perfect with idli | dosa.

Coriander seeds | Dhaniya 3 tblsp Red chili 4 Urad dal 1/2 tblsp Channa dal 1/2 tblsp Mustard seeds 1/4 tsp Curry leaves few Tamarind a tiny piece Garlic 4 cloves Small onions 7 Tomato 1 small Oil 4 tsp Jaggery a tiny piece

Method  :

  • In a pan add 1 tsp of oil and add the coriander seeds, curry leaves, red chilli and tamarind.
  • Roast them on medium flame till the coriander seeds turn golden brown color.
  • Take out and keep aside.
  • In the same pan add 1 tsp oil and add the onions and garlic.
  • You can use 1 big onion also instead of shallots.
  • Saute them for 2 minutes.
  • Roughly chop the tomatoes and add it to this now.
  • Saute for 2 minutes.
  • Switch off the stove.
  • Add salt to taste.
  • Add it to the coriander seeds mixture and allow this to cool completely.
  • Meanwhile, roast the urad dal and channa dal in 1/2 tsp oil.
  • Once the dal turns golden brown, add 1/4 tsp of mustard seeds.
  • Switch off the flame.
  • Keep this aside, we not going to grind this along with the coriander seeds mixture now.
  • Grind the roasted coriander seeds mixture and onion tomato mixture into a fine paste.
  • Add the jaggery while grinding.
  • You can add water while grinding.
  • Now add the roasted urad dal, chana dal and mustard seeds, which we kept aside.
  • Pulse this twice along with the finely ground chutney.
  • Let it be coarse.
  • Once done, take out from the mixie jar and transfer to a bowl.
  • Check for salt. Add water to bring a right consistency.

Method with step by step pictures :

  • In a pan add 1 tsp of oil and add the coriander seeds, curry leaves, red chilli and tamarind.
  • Roast them on medium flame till the coriander seeds turn golden brown color.
  • Take out and keep aside.
Dhaniya chutney 1 - 2
  • In the same pan add 1 tsp oil and add the onions and garlic.
  • You can use 1 big onion also instead of shallots.
  • Saute them for 2 minutes.
  • Roughly chop the tomatoes and add it to this now.
  • Saute for 2 minutes.
  • Switch off the stove.
dhaniya chutney 2 - 3
  • Add salt to taste.
  • Add it to the coriander seeds mixture and allow this to cool completely.
  • Meanwhile, roast the urad dal and channa dal in 1/2 tsp oil.
  • Once the dal turns golden brown, add 1/4 tsp of mustard seeds.
  • Switch off the flame.
dhaniya chutney 3 - 4
  • Keep this aside, we not going to grind this along with the coriander seeds mixture now.
  • Grind the roasted coriander seeds mixture and onion tomato mixture into a fine paste.
  • Add the jaggery while grinding.
  • You can add water while grinding.
  • Now add the roasted urad dal, chana dal and mustard seeds, which we kept aside.
dhaniya chutney 4 - 5
  • Pulse this twice along with the finely ground chutney.
  • Let it be coarse.
  • Once done, take out from the mixie jar and transfer to a bowl.
  • Check for salt. Add water to bring a right consistency.
  • Coriander Seed chutney is ready to serve now.
  • This chutney goes well with idli and dosa.
Coriander seed chutney - 6
  1. You can roast the urad dal and chana dal along with the dhaniya seeds too, but i want a crunchy texture to the chutney so i added in the last.
  2. You can reduce the coriander seeds to 2 tblsp, if you feel it is more.
  3. Coriander seed chutney is a perfect side dish for idli| dosa and even goes well with chapati too.