Recipe for Wet Coriander [Kothimbir] Chutney

In this article, I have described a recipe for preparing at home Restaurant Style Wet Coriander Chutney or Kothimbir or Dhania Patta Chutney.
This Chutney is usually served along with most South Indian Snacks like Utappa or Masala Dosa or Maharashtrian dishes like Thalipeeth, Batata Vada and Sabudana Vada.
The Wet Coriander Chutney can also be a part of main course meals or packed meals.

Wet Coriander (Kothimbir) Chutney Preparation Time – 25 Minutes
Serves- 5 Persons

One bunch of fresh Coriander Leaves [Dhaniya Patte]
Two large Green Chilies [Hari Mirch]
One Katori of Fresh Shredded Coconut [Ghisa Hua Nariyal]
A little bit of Cumin Seeds [Jeera]
A teaspoon of Curds [Fresh Dahi]
Ghee or Vanaspati for the Tadka
Salt as per taste and requirement

Clean the Coriander Leaves, separate them from the roots, then chop finely, and keep aside. Chop the Green Chilies into small pieces and keep aside.
Mix the Coriander leaves, Green Chili, Shredded Coconut and Salt as per taste and grind coarsely in a Mixer. Remove from the Mixer, add the Curds, and mix nicely.
In a Kadai heat the Ghee or Vanaspati and add the Jeera for the Tadka and then add the other mixed ingredients and mix nicely.
The Wet Coriander Chutney is ready for serving.

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About Sujata Nerurkar (1704 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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