Another dish from Udupi region. This chutney goes very well with Curd rice & I say it’s a good substitute for pickle. My mixer grinder wasn’t working without water so I’ve used water to grind. But please do not add water while grinding & this will increase the shelf life of chutney. Chutney tastes better if you grind it in stone pestle.

Kothabri Chutney | Coriander leaves/Cilantro Chutney

Servings

Ingredients

• 1 big bunch Kothabri/Coriander leaves
• 7-8 Green chillies
• Small gooseberry size Tamarind
• ¼ cup Grated dry coconut/Copra
• Salt approx. 2 tbsp

Servings Ingredients 1 big bunch Kothabri/Coriander leaves 7-8 Green chillies Small gooseberry size Tamarind ¼ cup Grated dry coconut/Copra Salt approx. 2 tbsp

Instructions

1. Wash coriander leaves, drain & spread them on kitchen towel so water is absorbed. Make sure coriander leaves are completely dry.
2. You can dry roast grated dry coconut, this is an optional step.
3. Now in a grinding jar, add coriander leaves, dry coconut, green chillies, tamarind & salt.
4. Grind it to coarse paste. (As I was having problem with grinding in mixer, have used water & it became smooth paste)
5. Store it in airtight container and use dry spoon while serving.
6. Super simple & lip-smacking chutney is ready to enjoy with curd rice.