coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney |


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Coriander-Onion Chutney, tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the coriander-onion chutney really kindles your gastronomic juices.

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coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images.

coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves.

To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day.

Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel.

Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices.

Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference!

Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day.

Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.

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Coriander Onion Chutney recipe - How to make Coriander Onion Chutney

Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cup (14 tbsp )
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Ingredients

For Coriander Onion Chutney
1/4 cup chopped coriander (dhania)
1 cup chopped onions
7 tsp oil
1/4 cup urad dal (split black lentils) , soaked for 15 minutes and drained
1/4 tsp asafoetida (hing)
1 tbsp tamarind (imli) pulp
4 whole dry kashmiri red chillies , broken into pieces
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
Method
For coriander onion chutney

    For coriander onion chutney
  1. To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes.
  2. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly.
  3. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside.
  4. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds.
  5. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds.
  6. Pour the tempering over the prepared chutney and mix well.
  7. Serve the coriander onion chutney immediately or store refrigerated in an air-tight container and use within a day.

Coriander Onion Chutney recipe with step by step photos

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Wash and soak urad dal

  1. This is what urad dal looks like.
  2. Add water to the bowl. You can see that the urad dal is dirty.
  3. Change the water 3 to 4 times by cleaning the urad dal. I do this under a tap till the urad dal looks clean.
  4. Soak for 15 minutes.
  5. Drain. Your urad dal is ready to be used for the coriander onion chutney | onion coriander chutney | 

What is coriander onion chutney made off ?

  1. What is coriander onion chutney made off ? is made off 1/4 cup chopped coriander (dhania), 1 cup chopped onions, oil, 1/4 cup urad dal (split black lentils), 1/4 tsp asafoetida (hing), 1 tbsp tamarind (imli) pulp, 4 whole dry kashmiri red chillies , rai and salt to taste.

Making coriander onion chutney

  1. To make the coriander onion chutney | onion coriander chutney |  heat 6 tsp of oil in a broad non-stick pan.
  2. Add 1/4 cup urad dal (split black lentils), soaked for 15 minutes and drained.
  3. Sauté on a medium flame for 2 to 3 minutes.
  4. Add 1 cup chopped onions.
  5. Add 1/4 tsp asafoetida (hing).
  6. Add 1 tbsp tamarind (imli) pulp.
  7. Add 2 whole dry kashmiri red chillies , broken into pieces.
  8. Add salt to taste.
  9. Sauté on a medium flame for another 2 minutes.
  10. Keep aside to cool slightly.

Blending the chutney

  1. To blend the coriander onion chutney | onion coriander chutney | once cooled, put it in the mixer.
  2. Add 1/4 cup chopped coriander (dhania).
  3. Add ¼ cup of water.
  4. Blend to a coarse paste.
  5. Keep aside.

Cooking the coriander onion chutney

  1. To make coriander onion chutney | onion coriander chutney |  heat the remaining 1 tsp of oil in a small non-stick pan.
  2. Add 1/2 tsp mustard seeds ( rai / sarson).
  3. When the seeds crackle, add 2 Kashmiri red chillies.
  4. Sauté on a medium flame for a few seconds.
  5. Pour the tempering over the prepared chutney and mix well.
  6. Serve coriander onion chutney | onion coriander chutney |  immediately.
  7. or store coriander onion chutney | onion coriander chutney | refrigerated in an air-tight container and use within a day.
Accompaniments

Cooked Rice Idli 
Dal and Rice Dosa 
Methi Ghavan 
Moong Dal Dosa ( Idlis and Dosas ) 
Nachni Dosa 
Quick Rice Dosa 
Set Dosa, South Indian Set Dosa Recipe 
Vermicelli Nut Idli 

Nutrient values (Abbrv) per tbsp
Energy42 cal
Protein1 g
Carbohydrates3.6 g
Fiber0.5 g
Fat2.6 g
Cholesterol0 mg
Sodium2.3 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook

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Reviews

Coriander Onion Chutney
5
 on 23 Sep 20 03:33 PM


Urad dal chilka wali or without chilka
| Hide Replies
Tarla Dalal    This recipe makes of urad without the skin.
Reply
24 Sep 20 08:52 AM
Coriander Onion Chutney
5
 on 20 Sep 20 11:52 AM


| Hide Replies
Tarla Dalal    thanks for the feedback !!! keep reviewing recipes, articles you loved.
Reply
20 Sep 20 02:34 PM
Coriander Onion Chutney
5
 on 31 Jul 17 02:37 PM


Hi In the recipe u hv mentioned to sauté the urad dal n then add the onions n keep it aside. Then there is no mention of adding this to the chutney. At what stage is it to be added?
| Hide Replies
Tarla Dalal    Hi, We have re written point no 3 so it is more clearer now.
Reply
01 Aug 17 12:39 PM
Coriander - Onion Chutney
5
 on 19 Aug 14 12:25 PM


Unusual traditional chutney recipe with less of coriander and more of other ingredients. Tastes really good.