Friday, December 18, 2009

Corriander Chutney

The word corriander derives from Latin “coriandrum”.The oldest coriander fruits were discovered in the Nahal Hemar cave in Israel. They are considered to be over 8,000 years old. Some Sanskrit (Sand script) texts talk of coriander's cultivation in ancient India nearly 7,000 years ago although there are but a few plant fossils exist to back up the literature.The Chinese believe that the seeds of a coriander plant have the power to bestow immortality. The peruvians used the seeds and the leaves to flavour food and the ancient Egyptians used just the leaves in soup. In fact seeds have been found in the tombs from the 21st Egyptian Dynasty.
Coriander roots have a deeper, more intense flavor than the leaves.They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes.Fresh coriander leaves are an essenential ingredient in many Indian recipes particilarly in chutneys.Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries.This authentic Corriander chutney is so versatile and goes with most foods and tastes great.You can have it as a side dish,as a spread or a dip for savouries like pakoras and samosas,bread or cheese rolls,the choice is yours.
Corriander leaves chopped - 4-5 cups
Lemon juice from 2
oil - 1 tbsp
Urud dal - 1 tbsp
Red chilli- 1-2
Salt as per taste
Ginger - 1 inch piece

1)Wash coriander,drain well to remove any excess moisture.
2)Heat oil in a pan,add urud dal,red chilli and ginger.Fry them for a minute.Switch of the stove and fry the corriander leaves for about 30-40 secs in the same heat.
3)Mix in all the ingredients and blend in to a fine paste.


  1. Great recipe!I came across your site from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!

  2. Nice Chutney. Should be great with Idly.