Wednesday, July 18, 2012

Jeera n Coriander Chutney

This chutney is delicious with plain white rice, dosa, idli, pooris n Chapathi. The aroma of coriander seeds makes this chutney scrumptious.

Serves 3 to 4

Category - Lunch / Dinner

Coriander Seeds - 4tbsp
Jeera - 2tbsp
Red chillies - 7 to 10
Curry leaves - 4
Pepper Corns - 2
Fresh Coconut - 5 to 6tbsp
Tamarind - 1/2 inch
Salt to taste
Jagery - To taste
Mustard tempering** - 1tsp

In a wok, dry roast jeera, coriander seeds, red chillies, pepper n curry leaves.

In a blender add all the dry roast ingredients along with coconut, tamarind, salt n jagery with little water blend the mixture to a paste. Blend till smooth. Transfer the mixture to a bowl and add the tempering(See below). Chutney is ready to be served.

**Mustard Tempering - Heat 1tsp oil in a wok, add 1/2tsp mustard seeds n a pinch of hing. Allow it to splutter. The tempering is ready.