Name: Instant Coriander Chutney | Instant Kotmir Pachadi
Prep time: 10 min
Total time: 10 min
Ingredients: Coriander leaves – 1 bowl; Oil – 2 tbsp.; Green chilies – 7 No.; Cumin seeds – 2 tbsp.; Curry leaves – 2 tbsp.; Tamarind – fist full; Garlic cloves – 12 No.; Onions – 2 No. (medium size)

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Instant Coriander Chutney Recipe is made with fresh cilantro leaves and tastes great when accompanied by hot rice or with sandwich stuffing. Learn how to make Instant Kotmir Pachadi with step by step image instructions along with tips and a video.

This recipe is made in different ways across the globe I have already posted a few variants. As mentioned above we have added fewer ingredients among which tamarind plays a key role either in suppressing the raw flavor of leaves or giving tanginess.

Healthy foods should always be an integral part of our daily foods, with our busy life most of us are turning towards instant recipes or recipes which can be made within a few minutes. This recipe perfectly fits in this category.

Contents

Tips to make perfect Coriander Chutney Recipe:

As we add onions to this recipe, we need to consume them this same day.
Sometimes we add fewer onions when consumed with hot steam rice.
We can make green rice by just mixing this recipe with steam rice and pack as a lunch box recipe.
Slow cook coriander leaves on low flame to retain their colour.

Instant Coriander Chutney | Instant Kotmir Pachadi

InstantCoriander Chutney is made with fresh cilantro leaves and tastes great whenaccompanied with hot rice or with sandwich stuffing.

Course Chutney

Cuisine Indian, South Indian

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 bowl

Author Uppada Lakshmi

Ingredients

Coriander leaves – 1 bowl
Oil – 2 tbsp.
Green chilies – 7 No.
Cumin seeds – 2 tbsp.
Curry leaves – 2 tbsp.
Tamarind – fist full
Garlic cloves – 12 No.
Onions – 2 No. medium size

Instructions

Put oil in a pan and fry green chillies till they change their colour.
Soak little tamarind in a bowl. We can make use of soaked tamarind water while grinding.
Add cumin seeds, curry leaves, garlic cloves and coriander leaves.
Slow cook coriander leaves on low to medium flame to retain their colour. Once it’s cooked, off the flame and let all ingredients get cooled.
Transfer this mixture to a mixer grinder and put soaked tamarind and salt as per your taste.
Grind all ingredients till they turn soft paste. If needed add tamarind water.
As we consume this recipe instantly, adding onions enhances its flavor so add minced onions or put a few onions and grind coarsely.
Coriander chutney | kotmir pachadi tastes great when accompanied with hot rice or with breakfast recipes.