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You are here: Home / Chutneys and Dips / Roasted Coriander Chutney Recipe – Kerala-Style Malli Chammanthi

Roasted Coriander Chutney Recipe – Kerala-Style Malli Chammanthi

November 23, 2015 5 Comments

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This roasted coriander chutney or malli chammanthi is a favourite from my childhood. I have many memories of enjoying this chutney along with some flavoured rice – usually lemon rice – wrapped in banana leaves for an overnight train journey

I don’t do guest posts very often simply because it’s hard enough to manage my own blog and cook, click, download, edit, upload, compose, and publish 3-4 recipes in this here blog per week. But earlier this year, I found myself with a bunch of recipes that were all quite similar and photographed in a very similar manner and I took that chance to do a couple of guest posts for folks. Divya of Easy Cooking is more popular for her bakes and brownies but we have been in touch since the beginning of her our blogging days. She lives in Cochin and often posts Kerala recipes that make me terribly homesick.

Roasted Coriander Chutney Recipe-Malli Chammanthi
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So anyway, back to the roasted coriander chutney. This is more of a thuvayal than a chutney which means it goes better with rice and rasam / kuzhambu than tiffin items like dosa, idli. Use the freshest coconut that’s available to you and your heart will sing with the simple flavours of the chutney. Paired with a simple instant tomato rasam, this is the best combination I can think of.

Roasted Coriander Chutney Recipe-Malli ChammanthiPin

ROASTED CORIANDER CHUTNEY RECIPE (For Rice)


Ingredients:
Fresh grated coconut – 1 cup (frozen works if you don’t have fresh coconut in hand)
Coriander seeds – 1 tbsp (or a bit more to taste)
Shallots / ulli – 3
Garlic – 1 clove
Red chillies – 1-2
Tamarind – one small piece
Coconut oil – 1 tsp (or any cooking oil)
Salt to taste

Instructions:

  1. Heat the oil in a pan and add the coriander seeds
  2. On low heat, roast them until the colour lightly changes and the seeds begin to turn fragrant
  3. Add the shallots, garlic and red chillies. Roast for a few seconds until the shallots begin to char and the chillies turn shiny
  4. Turn off the flame and add the coconut and tamarind. Stir well to combine
  5. Grind to a smooth chutney consistency with salt. Don’t add water
  6. Goes great with rice and rasam or lemon rice.
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By nags Filed Under: Chutneys and Dips, Kerala Recipes, Uncategorized

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Comments

  1. Keerthi

    April 17, 2013 at 3:01 pm

    My grandma makes the bessst version of this chutney…I totally forgot about it till now! 🙂 🙂

    Reply
  2. just a girl from aamchi mumbai

    April 17, 2013 at 4:25 am

    Wow I love this chutney. Such a lovely post and I also love the rasam tucked away in the corner.

    Reply
  3. Divya Kudua

    April 17, 2013 at 3:54 am

    Thanks a bunch for taking time from your busy schedule and doing a guest post for my blog.You truly are a super-blogger 🙂

    Reply
    • Nagalakshmi V

      April 17, 2013 at 4:24 am

      thank you divya! 🙂

      Reply
  4. Sangeetha Nambi

    April 17, 2013 at 3:53 am

    Wow ! Never tried this recipe… Real flavored chutney…

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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