Kothamalli Chutney
Fresh coriander leaves, coconut, green chili, and tamarind come together in this bright South Indian chutney. It has a lively herbal flavor with gentle heat and a light tempering that makes it perfect with idli, dosa, or upma.
For 8 servings
- prep · ~5 min
Prepare the chutney ingredients.
1.Pick and wash the coriander leaves well, then shake off excess water.2.Chop the ginger into small pieces.3.Trim the green chilies and keep the coconut ready. - mix · ~2 min
Grind the chutney.
Add coriander leaves, coconut, green chili, tamarind paste, ginger, salt, and water to a mixer jar. Grind to a smooth or slightly coarse chutney, depending on how you like it.
TIPAdd water little by little so the chutney stays thick and does not turn watery. - temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and fry until light golden.4.Add dried red chili and curry leaves and cook for a few seconds until fragrant.TIPKeep the heat moderate so the urad dal turns golden without burning. - assemble · ~1 min
Finish the chutney.
Pour the hot tempering over the ground chutney and mix well. Taste and adjust the consistency with a little more water if needed.
- serve
Serve the chutney fresh.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the washed coriander well before grinding so the chutney stays bright and not watery.
- 2Add the 3 tablespoons of water gradually; this chutney tastes best when slightly thick, not runny.
- 3If your tamarind paste is very concentrated, start with less and adjust after grinding to avoid overpowering the coriander.
- 4Grind the coconut and coriander just until smooth to keep the chutney fresh-tasting and green.
- 5Let the mustard fully splutter before adding urad dal, or the tempering can taste raw.
- 6Pour the tempering over the chutney while it is hot for the best aroma and a fuller curry leaf flavor.
- 7Store refrigerated in a clean jar and use within 1 to 2 days, as fresh coconut shortens shelf life.
Adapt it for your goals.
No-coconut
Skip the coconut for a sharper, greener coriander chutney with a lighter texture and slightly longer fridge life.
spicierSpicier
Add an extra green chili or a few more pieces of dried red chili in the tempering for a hotter chutney with more punch.
garlicGarlic
Grind in 1 to 2 small garlic cloves for a stronger, more savory chutney that pairs especially well with dosa.
peanutPeanut
Replace part of the coconut with roasted peanuts for a nuttier, thicker chutney and a more filling side.
Why this is on our healthy list.
Herb-Forward Freshness
Coriander leaves bring fresh plant compounds and a vibrant herbal element, making this chutney a flavorful way to include more greens.
Digestive Spice Support
Ginger, curry leaves, and chilies add aromatic ingredients traditionally used to support digestion and perk up simple meals.
Plant-Based Fats
Fresh coconut contributes natural fats that add satiety and help carry the flavor of the coriander, chili, and tempering.
Frequently asked questions
Usually the coriander was still wet or too much water was added at once. Dry the leaves well and add water little by little while grinding.
