Chintakaya Kothimera or Tamrind Coriander Chutney

Monday, April 11, 2011

Dried Tamarind in salt or Chinta tokku 1 cup
Coirander leaves 1 bunch or 1 cup
Red Chillies 7
Menthi seeds ½ teaspoon
Mustard seeds 2 teaspoons
Jeera 2 teaspoons
Hing or inguva 2 pinches
Oil 1 table spoon
Salt as needed

1.  Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off  the stove.
2. In  a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.

This recipe goes to KRITHI'S KITCHEN
Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves.


Reshmi Mahesh said...

Delicious chutney....

Sensible Vegetarian said...

Delicious and flavorful chutney.

AMMU MOHAN said...

super spicy chutney for idly and dosa..

Nandini said...

I love the kick of tamarind in the chutney! Yummy with samosas!

aipi said...

Yum yum- spicy n tangy chutney..

US Masala

Suman Singh said...

Easy and delicious chutney..perfect with samosas...YUM!

SravsCulinaryConcepts said...

Delicious and tangy chutney !!

Rani acharyulu said...

Tangy and delicious chutney.Yummy...

Mehjabeen Arif said...

yum :) tangy.

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