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

Recipe by S Kamala
0.0 from 0 votes
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



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.


  • 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


  • 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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