Spicy and lip-smacking chutney prepared with coriander seeds! This chutney, also known as malli chutney dhaniya chutney or kothamalli vidhai chutney, is very versatile, and you can pair this with rice or tiffin items like idli or dosa.
In Tamil cuisine, many chutney recipes pair well with rice, like kollu/horse gram chutney, ginger chutney, and more. Do check out more chutney recipes in my blog archives. You can mix the chutney with hot rice with a dollop of ghee or gingelly oil and enjoy it with a raita. It’s a hearty and delicious meal. When pressed for time, instead of making elaborate curries and sides, you can pair any of these chutneys with papad or chips.
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Different ways to use coriander seeds chutney
If you check the ingredients, you will find it very similar to the arachuvitta sambar masala- except for tamarind. Sometimes, I make it in bulk, freeze a small portion, and add it to sambar or dal. If I plan to serve it with rice, I grind it with minimal water and keep it thick like in the picture. If I plan to serve it with idli or dosai, I dilute it with water and make it slightly thin. The tangy and spicy flavor makes this chutney perfect with leftover rice porridge, bajra gruel, or even matta rice kanji.
Ingredients required
We need basic pantry ingredients; most of them are dry spices that are readily available in most Indian kitchens.
The main ingredients are coriander seeds, urad dal, chana dal, tamarind, salt, and dried red chilies. To enhance the flavor, we need curry leaves, shallots, and coconut. We also need oil to roast and temper the mustard seeds.
Please check the recipe card for exact measurements.
Dietary specifications and storage suggestions
This chutney is vegan and nut-free by nature. Use gluten-free asafoetida, or skip it for a gluten-free version.
I have refrigerated this chutney(thick chutney) for up to ten days, and you can freeze it for up to a month.
This chutney can be part of your weekend meal prep as a side dish for multiple dishes. Speaking of meal planning, have you checked out my new meal planner journal? You can check it out and order it via this link.
Now, without further ado, here is the detailed coriander seeds chutney recipe with step-wise pictures.
How to make coriander seeds chutney
- Heat a pan or kadai and add one tsp of oil. When hot, add the coriander seeds and roast them over medium-low heat for two minutes. Then add the dried red chilies and curry leaves and roast until the red chilies are crisp and the coriander seeds turn light brown. Transfer the mixture to the mixer jar.
- Add the urad dal, chana dal, and chopped shallot to the same pan and roast over medium-low heat until the dals turn light brown and the shallots are soft.
- Now add the coconut and mix. Turn off the heat and let the coconut roast in the residual heat. Transfer the dal and shallots to the mixer jar.
- Let the roasted mixture cool. Then, add the tamarind paste and salt to the mixture jar.
- Add two to three tbsp of water and grind it smoothly.
- Heat the remaining oil in a separate tempering pan. When hot, add the mustard seeds, asafoetida, and curry leaves. When the mustard seeds splutter, turn off the heat and add them to the chutney.
Recipe Notes
- If using tamarind flesh, add along with dal and roast it so that it can soften.
- Adjust the salt and spices to taste.
- You can skip shallot if you want to make this chutney without onion.
- Coconut is optional, but I highly recommend adding it. You can use fresh or frozen, thawed to room temperature, or unsweetened dry coconut for this chutney.
Explore more chutney recipes.
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📖 Recipe
Coriander Seeds Chutney | Dhaniya Chutney
Equipment
- Mixer jar or coffee grinder
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 2 tsp oil divided
- 3 tbsp coriander seeds
- 1 tbsp urad dal
- 1 tbsp chana dal
- 3 dried red chilies
- ¼ tsp asafoetida
- 2 tbsp coconut optional
- 6 to 8 tbsp curry leaves reserve a few for tempering
- 1 shallot optional
- ½ tsp tamarind paste small betel nut size if using flesh
- 1 to 1.25 tsp salt
- 2 to 3 tbsp water
- ½ tsp mustard seeds
Instructions
- Heat a pan or kadai and add one tsp of oil. When hot, add the coriander seeds and roast them over medium-low heat for two minutes. Then add the dried red chilies and curry leaves and roast until the red chilies are crisp and the coriander seeds turn light brown. Transfer the mixture to the mixer jar.
- Add the urad dal, chana dal, and chopped shallot to the same pan and roast over medium-low heat until the dals turn light brown and the shallots are soft.
- Now add the coconut and mix. Turn off the heat and let the coconut roast in the residual heat. Transfer the dal and shallots to the mixer jar.
- Let the roasted mixture cool. Then, add the tamarind paste and salt to the mixture jar.
- Add two to three tbsp of water and grind it smoothly.
- Heat the remaining oil in a separate tempering pan. When hot, add the mustard seeds, asafoetida, and curry leaves. When the mustard seeds splutter, turn off the heat and add them to the chutney.
Notes
- If using tamarind flesh, add along with dal and roast it so that it can soften.
- Adjust the salt and spices to taste.
- You can skip shallot if you want to make this chutney without onion.
- Coconut is optional, but I highly recommend adding it. You can use fresh or frozen, thawed to room temperature, or unsweetened dry coconut for this chutney.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted on 2009, updated in 2024 with new pictures, recipe card with nutritional information.
Enjoyed this flavourful chutney with congee. Brought childhood memories. Thank you
Thank you so much.
This cutney is a must with rice and ghee right..tastes out of the world!
Exactly. A versatile chutney for sure.
I make dhaniya kuzhambu r so am sure this is a great thivaiyal to have as a meal rotation. With some rice n nallennai it’s fab for sure
Thanks Kalyani.
Wow! This coriander seed chutney is new to me. I have all the ingredients in my pantry making some today sounds like a wonderful tasty chutney.
Thanks Archana. Please do try and I am sure you will love them.
I like the fact that I can use this chutney in different ways based on how I am serving and what I am making. Also like the fact that if I am not in a mood to cook, this chutney and ghee with some hot rice will save my day! Totally in love with this chutney.
Thank you