Basics of Indian Cooking: Coriander/Kothamalli Chutney Recipe for Chaats

 Coriander Chutney is a basic condiment  served for chaats and kababs or this chutney is also used as a spread for sandwiches in India. This chutney is prepared by street food vendors who serve snacks. There are many variations on this coriander chutney but the authentic street food style chutney is a basic and very simple chutney to prepare.

When ever I'm in the mood to serve chaats I prepare all these basic condiments one or two days ahead of time since it is convenient and easy to use as required... 
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1/2 Bunch Coriander Leaves with stems
1 Tbsp Chaat Masala
1 Tbsp Cumin Seeds
1/2 Inch Ginger
1/2 Onion
1/4 Tsp Asafoetida
A pinch of Citric Acid (Optional)
Salt as per taste...
Clean and separate the coriander stems and leaves discard the roots wash the coriander thrice. In a mixer jar add coriander, ginger, cumin, chaat masala, onion, asafoetida and salt grind to form a smooth paste. 

Reserve the chutney in a glass bottle refrigerated until use. We can add citric acid to the chutney which will preserve the chutney upto 2 weeks.

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