imageCoriander chutney for tiffins

Coriander chutney is a very handy recipe for South Indian breakfasts. This recipe can be prepared in a jiffy with minimal ingredients. Roasted Bengal gram, coriander leaves, small ginger piece and one or two garlic flakes are ground to a smooth paste along with required amount of salt and green chillies. The ground chutney is tempered with tempering ingredients. Here I present tasty coriander chutney which can be served as an accompaniment to Idly, Dosa, Upma or Pongal. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: South Indian
Servings: 4


Coriander leaves: 1 no. Small bunch

Putnalu/Roasted Bengal gram: 5 tbsp

Salt: As required

Ginger: Half inch piece

Garlic flakes: 1/2 nos.

Green chilli: 1 no.(Adjust the number of chillies according to your spice level)


Oil: 2 tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Curry leaves: A sprig

Asafoetida: A pinch.

Method of preparation:

1. Take roasted Bengal gram, coriander leaves, roughly chopped ginger, garlic  flakes, one green chilli and required amount of salt in a mixer grinder.


2. First grind the ingredients into a fine powder.


3. Now add required amount of water to get chutney consistency.


4. Transfer the chutney into a serving bowl.


5. Heat kadai and pour oil for tempering. Put mustard, cumin, Bengal gram and black gram. When mustard splutter add a pinch of asafoetida and curry leaves. Fry for few seconds and switch off the flame.


6. Pour this tempering onto the ground coriander chutney.


7. Now the coriander chutney is ready to serve with any South Indian breakfast. I’ve served this chutney as an accompaniment to Ven Pongal(Khara pongal) along with freshly cut papaya fruit.



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