Kothamalli chutney | Coriander chutney recipe | coriander coconut chutney | Cilantro chutney
Kothamalli chutney | Coriander chutney recipe | Coriander coconut chutney | Cilantro chutney | Hara dhaniye ke chutney with detailed stepwise photos, calorie chart, and health benefits.
Coriander chutney is a simple and flavorful condiment recipe. It is a spicy and tangy accompaniment recipe widely prevalent in Indian cuisine. This chutney goes well with dosa, idli, upma, rice, sandwich, and snacks like bajji, bonda, and vada.
This chutney can be made in numerous ways, depending on the ingredients. The cilantro chutney recipe calls for fresh coriander leaves, coconut, ginger, garlic, green chilies, salt, and water. It is so simple to make and demands only 10 mins of your time.
Kothamalli chutney is a vegan recipe and gluten-free as well. Kothamalli means coriander leaves or cilantro in Tamil.
Coriander chutney with mint leaves:
The mint coriander chutney/green recipe is made from fresh mint leaves and cilantro/coriander leaves. Also, herbs spices like green chilies, ginger, garlic, cumin seeds, lemon juice, salt, chat masala powder, and roasted peanuts are blended together until you get a smooth and creamy paste.
You can refer to the detailed recipe below.
Is coriander chutney healthy:
Yes, Cilantro/coriander chutney is healthy. Coriander leaves are a good source of fiber, calcium, magnesium, manganese, and iron. It is rich in vitamin C and vitamin K. It also helps in boosting digestion. Both coriander leaves and coconut is full of fresh flavors. Coconut contains healthy fats and medium-chain triglycerides, which promote weight loss. It is also rich in fiber.
For further health benefits, please refer to my detailed health benefits of cilantro and coconut, which are given below.
Health benefits of cilantro or coriander leaves:
1. Coriander relieves skin inflammation.
2. Lowers cholesterol and blood sugar levels.
3. Regulates blood pressure.
4. Aids with digestion.
5. Boost immunity
6. Promotes digestion and gut health.
7. Reduces acidity.
8. Prevents anemia.
9. Anit-inflammatory effects.
10. Good for eyes and skin.
Health benefits of coconut:
1. Coconut is rich in fiber content.
2. Coconut contains saturated fats.
3. It is good for healthy bones and teeth.
4. It helps with UTIs (Urinary tract infections).
5. It supports liver and kidney health.
6. It boosts the immune system.
7. It supports brain health, good memory, healthy digestion, and thyroid health.
8. It supports healthy insulin levels and a healthy metabolism.
9. It helps to build muscles.
10. Anti-viral properties, anti-bacterial, and anti-fungal.
11. It lowers oxidative stress.
12. It moisturizes skin and reduces inflammation.
13. It may help with arthritis.
14. It reduces symptoms of gallbladder disease.
15. It supports healthy skin and decreases wrinkles.
16. It kills Candida overgrowth.
17. It improves energy and reduces stomach ulcers.
*(Health benefits are taken from Google and Wikipedia).
How long does coriander chutney last:
I often make green chutney at home and store it in the refrigerator. Since this chutney is made with coconut, it can't be stored in the fridge for a long time. Generally, it stays fresh for 3 days if the climate is cold and stays good for 2 days in a tropical environment. It can be kept outside for half a day.
How to store coriander chutney:
I prefer to store Coriander chutney in an airtight glass container in the refrigerator. You can also add a tsp of lemon juice to preserve the natural greenish hue. Lemon also helps to stay fresh for 2 days in the fridge.
Can I freeze coriander coconut chutney:
Yes, You can freeze the coconut coriander chutney. It can be made in large quantities and stored individually in a tiny ziplock pouch. You can freeze them for a month or so.
Frozen coriander/cilantro chutney can be warmed up in a microwave for 30 seconds or simply thaw it in the refrigerator overnight. If you don't own a microwave, simply place the chutney ziplock bag in a bowl of hot water for 5 mins and then serve. However, the coriander chutney tastes best when it is made fresh.
Can we heat or reheat coriander coconut chutney:
Yes, Refrigerated coriander coconut chutney can be warmed up in a microwave for 30 seconds. If you don't own a microwave, simply place the chutney container/ziplock bag in a bowl of hot water for 5 mins and then serve it.
Why is my coriander chutney taste bitter:
Grind the chutney at the lowest setting in your blender, and do not blend beyond 2 or 3 minutes. Grind the chutney at the lowest setting in your blender, and do not blend beyond 2 or 3 minutes. Do not grind the coriander leaves for a longer time as it will start to release oil which is the reason for bitterness. Plus, combine a tsp of lemon juice only after transferring the chutney into a glass container. A pinch of sugar also helps to balance the flavor.
Coriander chutney recipe for sandwich:
Bombay sandwich recipe is an Indian-style wholesome and nutritious bread sandwich. It contains a layer of fresh green coconut chutney/mint coriander and butter. Further, thinly sliced veggies like steamed potatoes, cucumbers, tomatoes, and onions are loaded between white bread. This chutney makes a delicious spread for Bombay sandwiches and grilled veggie sandwiches.
Coriander chutney with raw mango:
Add a 2-inch raw green mango and other ingredients to get a tangy chutney. In that case, reduce the quantity of lemon in the coriander chutney.
Coriander chutney with peanuts:
Peanuts are usually added to thicken the chutney. It provides a unique flavor to the green chutney. Peanuts are also packed with healthy fats and protein. For thickening purposes, it can also be substituted with fried gram/roasted channa/udaithakadalai.
Coriander coconut chutney with rice:
This chutney also tastes delicious with plain white rice and melted ghee. In Tamil, we say kothamali thogayal, which is healthy and wholesome.
Coriander leaves in different languages:
Coriander leaves are also called cilantro in English, Kothamalli ilai in Tamil, Malli ila in Malayalam, Kothimeera in Telugu, Kottambari soppu in Kannada, Hara Dhania Ke Patte/Dhania Patha in Hindi, Dhonay Patha in Bengali, Kothmir/Dhana in Gujarati, Kottambari Pallo in Konkani, Kothimbir in Marathi, Dhania Patra in Oriya, Hara Dhania in Punjabi.
Coconut in different languages:
Coconut is also called Thengai in Tamil, Nariyal in Hindi, Kobbari kaaya in Telugu, Nalikeram/Thenga in Malayalam, Thenginakai in Kannada, Narcole in Bengali, Naliyer/Nariyal in Gujarati, Naarlu in Konkani, Naral in Marathi, Nadia in Oriya, Gola/Nariyal in Punjabi, and Narjeel in Kashmiri.
Recipe - Coriander chutney recipe | Coconut coriander chutney | Kothamalli chutney
Serves - 4
Yield - 1 cup
Cuisine - Indian
Region - South Indian
Course - Side dish | Condiment | Chutney
Time - 10 mins
Diet - Vegetarian | Vegan
Author - Pavithra
Coriander chutney Ingredients:
1. Cilantro/Coriander leaves - 1 bunch/handful
2. Coconut - 1 cup shredded
3. Small/Pearl onion - 1
4. Curry leaves - 1 sprig optional
5. Ginger - 1-inch piece
6. Green chili - 2 / As per spice
7. Garlic - 2
8. Cumin seeds - Half tsp
9. Peanuts/Fried gram - 2 tbsp
10. Lemon juice - 1 tsp
11. Sugar - A pinch or Quarter tsp
12. Water - 1/4 cup
Notes:
1. Adjust the green chilies, ginger, and garlic as required.
2. Peanuts/Roasted channa/Fried gram/Udaithakadalai is usually added to thicken the chutney.
3. Lemon juice is used to preserve the green color. Also, a pinch of sugar helps balance the chutney's flavor.
How to make coriander chutney:
1. Clean and rinse the coriander/cilantro leaves in water. Roughly chop the leaves along with the stem. (Note: Use only tender stem).
2. In a blender jar, add shredded coconut, ginger, garlic, green chili, curry leaves, and a small onion.
3. Add coriander leaves, peanuts/fried gram, salt, cumin seeds, little sugar,, and water.
4. Cover it with a lid and blend it for 2 minutes/till it turns into a smooth consistency. Run the blender to the lowest setting. Use a spoon/spatula and scrape off the side of the jar in between to get an evenly smooth chutney.
5. Check salt, and add more water if required.
6. Coconut coriander chutney recipe is ready to serve with idli, dosa, uthappam, bhaji, bonda, pakoras, bread sandwich, etc.
7. Transfer the chutney to the glass container and squeeze some lemon juice, mix it and store the chutney immediately in the refrigerator.
How to make coconut coriander chutney with stepwise photos:
1. Clean and rinse the coriander/cilantro leaves in water. Roughly chop the leaves along with the stem. (Note: Use only tender stem).
2. In a blender jar, add shredded coconut, ginger, garlic, green chili, curry leaves, and a small onion.
3. Add coriander leaves, peanuts/fried gram, salt, cumin seeds, little sugar, and water.
4. Cover it with a lid and blend it for 2 minutes/till it turns into a smooth consistency. Run the blender to the lowest setting. Use a spoon/spatula and scrape off the side of the jar in between to get an evenly smooth chutney.
5. Check salt, and add more water if required.
6. Coconut coriander chutney recipe is ready to serve with idli, dosa, uthappam, bhaji, bonda, pakoras, bread sandwich, etc.
7. Transfer the chutney to the glass container and squeeze some lemon juice, mix it and store the chutney immediately in the refrigerator.
Coriander coconut chutney calories:
(*Nutrition information is calculated using an ingredient database and should be considered an estimate).
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Learn how to make coriander chutney recipe | Coconut coriander chutney | Kothamalli chutney recipe with detailed stepwise photos, Calorie chart, and health benefits.
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