November 01, 2020

Kothimbir shengdanyachi chutney recipe - Coriander leaves groundnut chutney

Corianderleaves 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
Corianderleaves groundnut chutney
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

  • 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
  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. 
Corianderleaves groundnut chutney


Thank you for visitng Akshaypatre. If you like my posts you can follow me on Facebook, Pinterest, Instagram, Twitter. You can like Akshaypatre -Vidyas Recipes page on Facebook. You can also subscribe via email to get latest recipes free. Your comments and suggestions are most welcome.