Kothimbir shengdanyachi chutney recipe - Coriander leaves groundnut chutney

Peanut coriander leaves chutney recipe - Peanut cilantro chutney is a tongue tickling dipping sauce for dosa, idli, uttapa and parathas. Besides that it can also be a nice spread for bread sandwiches. While preparing this chutney,  I emphasize on the  ratio of the coriander leaves and chillies to bring out the desired flavor and taste.

Peanut coriander leaves chutney recipe

Prep time : 10 mins

Cook time : 5 mins

Total time : 15 mins

Recipe type : Side Dish- Chutney

Cuisine : Maharashtrian

Yield : Serves 4

Author : Vidya Chandrahas

Ingredients

• 1/2 bunch coriander leaves / cilantro
• 2 heaped tbsp peanut powder
• 2 green chillies
• 2 cloves garlic
• A generous pinch of cumin
• A generous pinch of sugar
• 1/2 lemon
• Salt to taste

Method

1. Pluck the coriander leaves from the stem. Wash them thoroughly and  chop.
2. Roast the  green chillies and garlic separately on flame until they are aromatic. Wipe them with kitchen towel to clean the dark spots. 
3. Mix the coriander leaves,  roasted green chillies, garlic cloves, peanut powder, cumin seeds and sugar together. Grind them in a mixer to a smooth paste adding little bit of drinking water. 
4. Transfer this paste to a bowl. Add the salt and squeeze the lime in it.  
5. You can add a tempering  of asafoetida and mustard seeds to it.  Serve with dosa, idli, uttappa and paratha.