Chintapandu Koythamira Chutney
Equipment
- Strainer
- Kitchen paper towel
- Frying Pan
- Skillet
- Blender
Ingredients
- 350 g Coriander (Cilantro) leaves
- 125 ml Vegetable oil (½ cup)
- 1/4 teaspoon Asafoetida
- 8 Green chilies de-seeded (optional) and roughly chopped
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Jaggery or Brown sugar Soft
- 125 ml Tamarind (½ cup), Extract
- Turmeric Pinch of, Ground
- 2 Red chilies Dried
- 4 Curry leaves
- 1/4 teaspoon Mustard seeds
- Salt
Instructions
- Wash the coriander leaves.
- Drain, and pat dry with kitchen paper (paper towel).
- Set aside for 10 minutes.
- Heat 1 teaspoon oil in a frying pan (skillet) over medium heat.
- Add the asafoetida, green chillies, coriander seeds and cumin seeds.
- Stir-fry for about 1 minute, or until the seeds start to splutter. Set aside.
- Put the jaggery, tamarind extract, turmeric and coriander leaves in a blender.
- Season with salt and process until ground. Set aside.
- Heat the remaining oil in a large frying pan over medium heat.
- Add the dried red chillies, curry leaves and mustard seeds.
- Stir-fry for about 1-2 minutes, or until they turn dark brown.
- Add all the other ingredients to the pan, mix together and fry together for a few minutes.
- This chutney should be consumed on the day it is made.
Nutrition
Serving: 500gSodium: 3mgCalcium: 1mgVitamin C: 1mgVitamin A: 49IUSugar: 1gFiber: 1gPotassium: 6mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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