This is a very delicious and easy coriander chutney that goes well with any breakfast or snacks. I love it even with bread and roti. Today we will learn how to make Coriander chutney with onions following this easy recipe.
|Coriander Chutney with Foxtail Millet Adai (recipe coming soon)|
Prep time - under 10 mins
Cook time - under 10 mins
Serves - 2
Coriander leaves - 1 cup tightly packed (you can use the tender stems also)
Green chilli - 2 -3
Baby onions/pearl onions -10-12 or (you can use 2 medium sized onions)
Grated coconut - 3 tbsp
Tamarind - a small piece or 1/4 tsp tamarind paste
Salt to taste
Oil - 2 tsp
For the seasoning
Oil - 1 tsp
Mustard seeds- 1 tsp
Urad dal - 3/4 tsp
Wash, drain and chop coriander leaves.
Heat oil in a pan, add onions, green chillies and saute until onions turn pink.
Add coriander leaves, grated coconut, tamarind and switch off the flame. Saute in the heat of the pan itself.
Once it cools, grind it with salt and little water to a smooth paste.
Heat oil, add mustard seeds, when it splutter, add urad dal, when dal turns golden brown, add the seasoning to the chutney.
Serve with idli, dosa, adai, roti, upma or even bread.
Check out my another version of Coriander Chutney without onions.
You might love my long list of Chutney Recipes.
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