Ginger Coriander Chutney

This chutney goes well with idli/dosa.  You can spread this chutney over the dosa, place a tablespoon of potato masala and make it as “Malli Masala Dosa”.  It can also be mixed with hot steamed rice along with a teaspoon of gingelly oil/ghee and served as “Malli Rice”.  Or just serve it with curd rice.

Ginger Coriander Chutney

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Recipe by S Kamala Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

5

minutes

This chutney made with ginger (inji) and coriander leaves (kothumalli) is served with idli and dosa. This is also called as inji malli chutney in Tamil.

Ingredients

  • Ginger – 3 to 4 inch piece – 1

  • Coriander Leaves – 1 bunch

  • Green Chilies – 3 to 4

  • Tamarind – a big gooseberry size

  • Oil – 2 teaspoons

  • Salt – 1 teaspoon or as per taste

Directions

  • Wash the ginger and scrap the skin.  Cut it into small pieces.
  • Wash well the coriander leaves and roughly chop it.
  • In a small kadai put the oil and add ginger pieces.  Fry till it become light brown.
  • Add green chillies and fry for few seconds.
  • Add tamarind and fry for few more seconds.
  • Switch off the stove and add coriander leaves and stir it well.
  • Add salt to the above fried items and grind it to a paste.

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