Cilantro chutney – Coriander Chutney without coconut
Cilantro chutney or coriander chutney – Ground cilantro with a hint of lemon and sugar thickened with peanuts – Cilantro chutney is a spicy and tangy side dish which is served with mild dishes like parathas, bajji, pakoras etc.
Cilantro also called as coriander or Chinese parsley is the most common flavoring ingredient used in India. We Indians add cilantro to all our dishes to increase flavor and aroma. We don’t spare coriander seeds also. We ground it well and use it as a flavoring agent in a few dishes. I like cilantro very much. Only when I add curry leaves and cilantro, I consider my cooking to be complete. 🙂 Especially, Rasam!! when I prepare rasam without cilantro, I keep complaining about it the whole day. 😀
Coriander leaves which are widely used as flavoring substance is the main ingredient of this ‘Cilantro chutney‘. South Indians usually add grated coconut to most of their dishes. But, most North Indians don’t prefer coconut much. This version is North-Indian recipe of coriander chutney without coconut. This chutney bursting with cilantro flavor with a hint of lemon and peanuts is a better accompaniment for aloo parathas, pakoras, bajji varieties etc than to dosas and idlies. For dosa and idly, I would recommend the coconut version. 🙂 If you would like to prepare cilantro chutney that can be mixed with rice, do check out our cilantro thuvayal – kothamalli thogayal without coconut. 🙂
This version of kothamalli chutney can also be mixed with rice, but I don’t prefer it as we have added lemon and sugar to it. You can prepare this in bulk and store in freezer for 15 days. Whenever needed, you can take this out before 1 hour and use. If you are sandwich lover, you would so love this as your sandwich spread. You can spread this coriander chutney on bread and make ‘potato sandwich’, ‘chilly cheese sandwich’ etc. It would be very tasty with cilantro and lemon flavor. 🙂 Do try that out and let me know. This version of cilantro chutney doesn’t need onion and tomatoes. If you are looking for the version with onion/tomato and without coconut, check that out recipe here – coriander chutney with onion/tomatoes. And, the process is damn simple, so I haven’t taken any photos of the making process. Over to coconut-less version of cilantro chutney – Coriander chutney – kothamalli chutney from home-making-delight. 🙂
Cilantro chutney recipe | Coriander leaves chutney | Kothamalli Chutney | Kothamalli ilai chutney | Malli chutney | Malli ilai chutney | Malli ila chutney | kothimeera chutney | kothamalli kooraku chutney | Kottambari Soppu chutney | Dhania Patha Chutney Recipe
1) Cilantro – 1 & a half cups [Tightly packed]
2) Peanuts – 1/2 cup
3) Lemon juice from 1/4 of a lemon
4) Sugar – 1 tsp
5) Green chillies – 3 (small ones) [Adjust according to taste]
6) Salt – to taste
7) Water – as needed
- Clean the cilantro well.
- Mix cilantro, peanuts, lemon juice, salt, sugar and green chillies in a mixie and grind together by adding very less water.
- It should be in a thick paste-like consistency.
- Your spicy, tangy, hot cilantro chutney is ready to go with your parathas. 🙂
- You can add water later to your preferred consistency.
- Store in in freezer, if you would later use it on sandwiches. For sandwich spread, it has to be thick.
- If you are serving for dosas/idlies, temper with oil and mustard seeds before serving.
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