Coriander stem Chutney

Fresh coriander is one of my most favourate herbs. It adds a nice color and a fresh taste to whatever you add it to. I will add it to almost all my savory dishes. In addition to being super tasty these stems have some amazing benefits too. 

A little history of why we tried to use the stems? So sometimes,in Bangalore we get a fresh bunch of coriander, like super fresh and a huge huge bunch. I hate to throw the nice tender green stems and i am always using them in my dishes. this tie i wanted to use them as stems and see how the flavor would be. 

We have tried a few combinations to make the chutney and absolutely loved this one. A few things from your kitchen and the spicy chutney is all ready. I personally love to eat it with rice, because chutneys are always always best with rice!! but you can have it with any stuffed paratha as well. 


How to make the Coriander Stem chutney?

• Fresh Coriander stems
• Dry red Chillies 
• Sesame seeds 
• Groundnuts 
• Tamarind 
• Green Chillies 
• Salt 
• Black gram
• Mustard seeds
• Oil 

How to make the Coriander Stem chutney?  

Step 1: Clean up your coriander and save the leaves in a airtight box and the stems chopped roughly and cleaned. 

 Step 2: Fry some groundnuts, sesame seeds,dry red chilles , green chillies and finally add tamarind (the size of a gooseberry ) and let this all cool off. 

Note: add the tamarind at the end, just before switching off the gas. 


Step 3: Grind the  above to a coarse powder add the coriander stems; add salt to taste  a little water and make it a nice pate. chutney constancy, not too watery and not too thick.  

Step 4: Add a tadka! the crunch comes from this..so be generous with the amounts of black gram, i use the black gram that is broken and does not have the black coat add some mustard seeds and mix this with the chutney you jsut made! That is your TADA! moment! serve it with any paratha or even with rice!