Spicy Coriander Chutney

Slightly tangy and generous in its heat!

Spicy Coriander Chutney


Slightly tangy and generous in its heat!



  1. Wash the coriander leaves thoroughly. Spread them on a clean, dry kitchen towel pat dry well to remove as much of the moisture as possible. Retain the leaves and tender stems. Discard the hard thick stems.

  2. Grind all the ingredients together to coarse paste without adding water.

  3. Serve with curd rice, dosas, pakoras, plain grilled vegetables.


The quantity of chillies depends on the level of spiciness of the chillies and how spicy you want the chutney to be. Be a little generous when adding the chillies to get the right balance.
You can add a tablespoon of roasted peanuts when grinding for a different flavor.
You can even add 1 teaspoon (not more) fresh mint leaves.

Adapted from our family recipe dairy

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Prathima Thotanthillaya