Coriander Chutney: courtesy Nameeta Reddy
Ingredients: (all approximate)
Coriander Bunch – washed and remove only thick stems
Tamarind – de-seeded, cleaned and soaked
Jaggery (Qty as in pic below), Salt to taste
Seasoning: Mustard seeds, Urad daal (1 Tb Spoon), Heeng, green curry leaves (I have dried, you can use fresh too)
Oil (4-5 Tb spoon depending on the quantity of green chili) – While seasoning a little more oil will help preserve the chutney.
1. Soak the de-seeded tamarind in warm water until it is soft.
2. Take a shallow pan and heat on high. Once heated lower the heat and add 1 Tb spoon of oil to it. Add the green chilies and close the lid. Turn off heat after 1 min. Stir or shake the chilies so that they do not burn. Let it cool.
3. Grind the Tamarind, green chilies, salt and jaggery to a fine paste. Add coriander and grind. Stems should all grind well, leaves can be coarse or fine. The taste should be tangy, sweet, balanced salt and hot.
Seasoning: Heat 5 Tb spoons of oil in a pan to a medium level. Add mustard, daal and curry leaves and heeng. Shake to avoid burning of daal but it should get roasted. Add the Paste to it and stir to fold in the oil. Lower the heat and cook the chutney until water is evaporated. Cool and store in a bottle. Keep in fridge and it will last for more than a month.
Enjoy it with Vada, Dosa, Idli, Paratha , Rice (with ghee) and sandwich.