April 23, 2007

Kothamalli Chutney Recipe - 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. 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. You may also want to check out this green chutney for chaat or coconut coriander chutney which I love with rice. Browse all chutney recipes if you have some time. 

A few tips when making a raw chutney with coriander leaves:
- pick the freshest coriander leaves you can find and discard all yellow/dried leaves and hard stems
- use fresh green chillies and freshly grated coconut if possible
- if you are using cold or defrosted coconut, grind the chutney with warm water
- replace the lime juice with a small piece of tamarind for sourness
- use roasted cumin seeds for some depth in flavour but this is optional. Raw cumin seeds or powder work just as well too

Coriander Chutney Recipe

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

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.

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