Some chutney, please

A tasty coriander chutney that’ll leave the family asking for more

May 19, 2013 02:47 pm | Updated November 17, 2021 12:22 pm IST

ALL FLAVOUR AND NUTRITION: Coriander leaves. Photo: K. Ananthan

ALL FLAVOUR AND NUTRITION: Coriander leaves. Photo: K. Ananthan

Coriander leaves are referred to as fresh coriander, Chinese parsley and cilantro. The fresh leaves are an ingredient in many South Asian foods such as chutneys and salads, in Chinese dishes, in Mexican cooking, particularly in salsa and guacamole and as a garnish, Chopped coriander leaves are a garnish on several Indian dishes. As heat diminishes their flavour, coriander leaves are often used raw or added to a dish immediately before serving.

The leaves are a wonderful source of dietary fibre, manganese, iron and magnesium as well. In addition, they are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamine, niacin and carotene.

Health benefits

Coriander is traditionally used in the treatment of swellings, diarrhoea, high cholesterol levels, digestion, mouth ulcers, anaemia, menstrual disorders, eye care, blood sugar disorders and skin disorders. The anti-bacterial compounds in coriander help fight against Salmonella and protect against food-borne diseases.

Citronelol in coriander is an excellent antiseptic. In addition, other components have anti- microbial and healing effects which do not let wounds and ulcers in the mouth get worse. Cineole (essential oil) and linoleic acid, present in coriander, possess anti-rheumatic and anti-arthritic properties, beneficial for swelling caused due to malfunctioning of kidney or anaemia.

Now, for a recipe.

Coriander Chutney


Coriander leaves: 1 small bunch

Grated coconut: half cup

Salt to taste

To temper:

Coconut oil

Urad dal

Mustard seeds

Curry leaves

Broken cashew nuts

Method: Blanch the coriander leaves for a few minutes and then refresh them in ice cold water. Blend the leaves with freshly grated coconut to a fine paste. Temper urad dal, mustard seeds, curry leaves and broken cashew nuts in coconut oil and keep aside. Adjust the seasoning of coriander chutney and garnish it with tempering.

The writer is the Executive Chef at Vivanta by Taj – Fisherman’s Cove

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