Coriander chutney

Corriander is a leaf with good nutrients. It is very aromatic and even a small pinch of coriander leaf can change the aroma and flavor of the entire recipe. It is often available in bunch and I try to preserve it fresh. But though I follow many tricks to keep it fresh, it lasts maximum 1 week and begin to rot and will have to dispose it. So what I do is, I make coriander chutney when I came to know about its excellent nutrition benefits. I also add coriander leaves in detoxifying juices. It keeps us healthy.

I made this by sauting it with onion, green chillies and coconut. This is an excellent side dish for dosa and also for porridges. I had it with rasam rice. Let’s see how I made it.

Also view: Protein Dosa

Ingredients (serves 2 nos)

·        2 cups of chopped coriander leaves .

·        ½ cup chopped onion.

·        4 garlic cloves

·        ½ cup shredded coconut

·        3 teaspoon oil

·        1 teaspoon cumin seeds

·        1 sprig curry leaf.

How to pre prepare coriander leaves for making chutney?

Ø While buying the coriander leaves, the leaves would look fresh. But some chemical may be sprayed to keep it fresh. So it is very important to wash it thoroughly before cooking.

Ø First cut the roots of the bunch of coriander leaves.

Ø Some unwanted grasses may also be there in the bunch. Remove that grasses also.

Ø Now wash the coriander leaves in water thoroughly so that the pesticides and preservatives sprayed on the leaves can be washed off.

Ø After washing  3 to 5 times chopp the leaves and keep it aside. This is how it is prepared for cooking.  

Procedure for making coriander chutney:

a.   Heat oil in a pan and add 1 teaspoon cumin seeds and 1 sprig curry leaf and garlic cloves.

b.   Then add ½ cup chopped onion and green chillies.

c.   Saute it well until onion turns transparent.

d.   Add shredded coconut.

e.   Mix it and sauté it for few seconds.

f.   Then add the coriander leaves and sauté it.

g.   Sprinkle some salt and Saute until the raw smell of the  coriander leaves disappear.

h.   When it is cooked well,  switch off the flame and allow it to cool down.

i.     After it has cooled down, grind it into a paste in a mixer.

j.    Now the coriander chutney is ready.

This can be used as side dish for dosa, idli and even rice. I had this chutney with rice on the day when I made this.

How can you enhance the taste of the coriander chutney?

Ø In this coriander chutney, I haven’t added any masalas. But you can add garam masala or masala spices to enhance the flavor of the chutney.

Ø You can also add red chillies to make it hot and spicy.

Ø You can skip the coconut scrapings in the chutney. This makes the chutney more greenish and the tste of coriander dominates.

Nutrition in coriander chutney:

·        Coriander leaf is rich in fibre.

·        It is rich in vitamin A, C, K and iron.

·        It has anti-inflammatory and antiseptic property.

·        It is also rich in magnesium and manganese.

Health benefits of coriander chutney:

·        This chutney promotes liver function and bowel movement as coriander leaves are rich in fibre

·        The iron content in coriander leaves protects us from Anemia.

·        Coriander leaves stimulates insulin secretion. so it helps to keep blood glucose level under control.

·        The antiseptic property in coriander leaves cures mouth ulcers.

·        It protects our body from inflammations.  

 Hope you like it.😍😍😍

Be Healthy, Happy and Long-lived😊😊😊

Also view: Protein Dosa