Coriander leaves chutney recipe | Coriander leaves thokku recipe
By Latha on January 6th, 2016
Have you found a fresh big bunch of coriander leaves in the market and could not resist buying it? And now, are you thinking how to use or what to prepare from those fresh leaves? Don't worry here is a recipe of chutney prepared using coriander leaves. This particular coriander leaves chutney is totally different from other chutney recipes. Even though it is a chutney you will have to use it like thokku or pickle and is prepared without coconut and without adding any water. Also tempering is not required for this chutney. I have posted coriander leaves thambuli recipe, which is another tasty recipe using coriander leaves.
Coriander leaves chutney is prepared using coriander leaves, green chili, tamarind and salt. This chutney can stay good for few weeks if stored properly. You can replace the green chillies with red chillies, please refer to the video below. This is a very easy and tasty coriander leaves chutney or coriander leaves thokku recipe and is explained here with step by step pictures. This kottamabri soppu thokku is prepared using coriander leaves, green chili, tamarind and salt. Thokku tastes good with rice, curd rice and paratha. If you are looking for more chutney recipes then do visit our chutneys section. And if you are looking for more pickle recipes then do visit pickles section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 5 min
Serves: 10
Ingredients:
- 1 big bunch of coriander leaves
- 8-10 green chillies (or red chillies)
- 1 lemon sized tamarind
- 2 tsp cooking oil
- Salt as per your taste
Ingredients for tempering (optional):
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 2 tbsp cooking oil
Instructions for making coriander leaves chutney or thokku:
- Wash and pat dry coriander leaves and green chillis. Once they are dry chop them separately.
- Fry the green chilis in a frying pan till they are soft, using 2 tsp of cooking oil. Take out the fried green chilis and keep them aside. You can replace the green chillies with red chillies.
- Now to the same frying pan add chopped coriander leaves and fry them till they are soft under low flame.
- Wait till the fried leaves become cool. Then grind the leaves, green chilis, tamarind and salt in a grinding stone or mixer grinder without adding water. Serve this like a thokku or pickle along with rice, roti or paratha.
- Optionally you can prepare a tempering using oil, mustard and asafoetida. Then add the ground paste and stir until it starts to leave the oil. Do not miss this step, if you have added water while grinding.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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