Coriander seeds | Dhaniya chutney

Spicy and tasty chutney prepared with coriander seeds! This chutney, also known as malli chutney dhaniya chutney or kothamalli vidhai chutneyis very versatile and you can pair this with rice or tiffin items like idli or dosa.

In Tamil cuisine, many chutney recipes go well with rice, such as kollu/horse gram chutney, ginger chutney and more. See more chutney recipes in my blog archive. You can mix the chutney with hot rice with a dollop of ghee or gingelly oil and enjoy it with a raita. It is a hearty and delicious meal. If you are pressed for time, instead of making elaborate curries and side dishes, you can pair any of these chutneys with papad or chips.

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Different ways to use coriander seed chutney

If you check the ingredients, you will see that it is very similar to the arachuvitta sambar masala, except tamarind. Sometimes I make it in bulk, freeze a small portion and add it to sambar or dal. If I plan to serve it with rice, I grind it with minimal water and keep it thick like in the photo. If I plan to serve it with idli or dosai, I dilute it with water and make it a little thin. The tangy and tangy taste makes this chutney perfect with leftover rice porridge, bajra porridge or even frosted rice kanji.

Required ingredients

We need basic pantry ingredients; most of them are dry spices that are easily available in most Indian kitchens.

The main ingredients are coriander seeds, urad dal, chana dal, tamarind, salt and dried red chillies. To enhance the taste, we need curry leaves, shallots and coconut. We also need oil to roast and temper the mustard seeds.

Check the recipe card for exact measurements.

Dietary specifications and storage suggestions

This chutney is naturally vegan and nut-free. Use gluten-free asafoetida, or skip it for a gluten-free version.

I have kept this chutney (thick chutney) in the refrigerator for up to ten days and you can freeze it for up to a month.

This chutney can be part of your weekend meal as a side dish to several dishes. Speaking of meal planning, have you checked out my new meal planner journal? You can view and order it via this link.

Now, without further ado, here is the detailed recipe for Coriander Seed Chutney with step by step pictures.

How do you make coriander seed chutney?

Heat a pan or kadai and add a teaspoon of oil. When hot, add the coriander seeds and toast over medium heat for two minutes. Then add the dried red chillies and curry leaves and roast until the red chillies are crispy and the coriander seeds turn light brown. Transfer the mixture to the mixing bowl.

Add the urad dal, chana dal and chopped shallot to the same pan and roast over medium heat until the dals turn light brown and the shallots are soft.

Now add the coconut and mix. Turn off the heat and let the coconut roast in the residual heat. Place the dal and shallots in the mixing bowl.

Let the roasted mixture cool. Then add the tamarind paste and salt to the mixing bowl.

Add two to three tablespoons of water and grind until smooth.

Heat the remaining oil in a separate tempering pan. When hot, add the mustard seeds, asafoetida and curry leaves. When the mustard seeds splutter, turn off the heat and add them to the chutney.

Recipe Notes

If you are using tamarind meat, add it along with dal and roast it to soften it.
Adjust the salt and spices to taste.
If you want to make this chutney without onion, you can skip the shallot.
Coconut is optional, but I highly recommend adding it. You can use fresh or frozen, thawed to room temperature, or unsweetened dry coconut for this chutney.

Discover more chutney recipes.

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Coriander seed chutney | Dhaniya chutney

Spicy and tasty chutney prepared with coriander seeds! Also known as malli chutney dhaniya chutney or kothamalli vidhai chutney, this chutney is very versatile and you can pair it with rice or tiffin items like idli or dosa.

Preparation time5 minutes

Cooking time25 minutes

Total time30 minutes

Class: Accompaniment

Kitchen: TamilNadu

Portions: 6

Calories: 72kcal

Ingredients

Measurement data: 1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml;

Instructions

Heat a pan or kadai and add a teaspoon of oil. When hot, add the coriander seeds and toast over medium heat for two minutes. Then add the dried red chillies and curry leaves and roast until the red chillies are crispy and the coriander seeds turn light brown. Transfer the mixture to the mixing bowl.
Add the urad dal, chana dal and chopped shallot to the same pan and roast over medium heat until the dals turn light brown and the shallots are soft.
Now add the coconut and mix. Turn off the heat and let the coconut roast in the residual heat. Place the dal and shallots in the mixing bowl.
Let the roasted mixture cool. Then add the tamarind paste and salt to the mixing bowl.
Add two to three tablespoons of water and grind until smooth.
Heat the remaining oil in a separate tempering pan. When hot, add the mustard seeds, asafoetida and curry leaves. When the mustard seeds splutter, turn off the heat and add them to the chutney.

Comments

If you are using tamarind meat, add it along with dal and roast it to soften it.
Adjust the salt and spices to taste.
If you want to make this chutney without onion, you can skip the shallot.
Coconut is optional, but I highly recommend adding it. You can use fresh or frozen, thawed to room temperature, or unsweetened dry coconut for this chutney.

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I am not a nutritionist. Nutritional information is provided as a courtesy and is an estimate only. It varies depending on the product type or brand.

Update Notes: Previously posted in 2009, updated in 2024 with new photos, recipe card with nutritional information.