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Red Chilli Cilantro Chutney

6 Jun

Kotthimera Endumirchi


Cilantro 1 bunch
Broken Dried Red Chiles 4 – 8
Tamarind 1 inch ball
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste
Oil 1 tsp


Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1/2 tsp

Method of preparation:

Soak tamarind in water for few minutes and extract all the pulp.
Clean, wash, cut off the stems and roughly chop cilantro leaves (abt. 3 cups packed).

Heat oil in a pan, add urad dal, cumin seeds and mustard seeds.
When mustard seeds start spluttering, add red chiles and remove from heat.
Once cooled to room temperature, grind the above talimpu, tamarind pulp, cilantro and salt together into smooth paste adding little water if needed.
Remove onto a chutney bowl.

Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, add to above chutney bowl.
Serve with idly, dosa, rice…

Notes: Stays for a week if stored tight and refrigerated. You can also do the final talimpu with urad dal and red chiles if you wish.