Coriander leaves chutney  / kottambari soppina chutney is an easy and travel friendly side dish for chapathi, jowar rotti , rice rotti, and rice as well. Try this easy to make, vegan, gluten free, no onion, no garlic  cilantro chutney and share your feedback.

Try these coriander leaves Pulav and other variety coriander chutney/ thokku  as well. More traditional south Indian chutney recipes CLICK HERE chutney recipes

Ingredients for making Coriander leaves chutney:

• 1 big bunch of coriander leaves
• around 15 byadagi red chillies
• medium size lime/lemon tamarind
• 1 tbsp salt or salt to taste

For seasoning:

• 1tbsp oil
• 1/2 tsp mustard seeds

Method:

1. wash and spread the coriander leaves on the clean towel
2. Grind the red chillies to fine powder
3. Now add the coriander leaves(make sure there is no moisture) to the red chilli powder and grind. Transfer the mixture to a bowl and likewise grind all the leaves
4. grind everything together along with salt and tamarind to a fine paste. Do not add any water
5. Transfer the chutney to a bowl

Seasoning:

1. Heat the oil in a ladle, once it is hot add mustard seeds, after it pops turn off the heat and add the seasoning to the chutney. Mix it well

NOTE:

1. Since no water is added to the chutney it can be stored for 15 to 20 days, Best for travel