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April 23, 2007

Kothamalli Chutney - Green Coriander Chutney for Sandwiches

Recipe for Kothamalli Chutney or Coriander Chutney

Coriander, also known as cilantro, is a welcome addition into any kitchen. Technically, the leaves are the cilantro and the seeds are the coriander, but this seems to mean one and the same these days. Moderately priced, this delightful herb can easily be found in tiny markets as well as monolithic super-chains. Also, my recipes here are meant to be simple (suitable for bachelors) and remind me of mom. A usual snack for tiffin when I was in school used to be green chutney sandwiches. Sometimes there were mint chutney cheese sandwiches but most of the time, it used to be a simple coriander chutney slathered on some buttered bread. I absolutely loved the flavour and looked forward to break times when I had green chutney sandwiches in my tiffin box, waiting. 


Getting fresh coriander leaves is very easy in Hyderabad since a lot of these farmer vegetable trucks park outside our apartments on weekends where most of the households buy their fresh vegetables from. They are especially generous with greens and for 5 rupees, I get a thick bunch of fresh coriander that I generously add to all my cooking and still have lots leftover. This coriander chutney comes in very handy then and serves as a good breakfast or snack slathered on some bread or toast.

Coriander Chutney Recipe


Ingredients:
Freshly grated coconut : 1 cup
Chopped coriander leaves : 1 cup
Green chillies : 3
Lemon juice : 1 teaspoon
Sugar : 1 teaspoon
Cumin seeds or powder : 1/2 teaspoon
Salt : to taste

How to Make Kothamalli Chutney:
Put all ingredients in a small blender. Blend till smooth adding very little water as required. Use on buttered or non-buttered bread for sandwiches.


This chutney also goes well with rice and curd though bread is definitely the more popular and favourite accompaniment.