Coriander chutney

Course Chutney
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Sravanthi


  • 1 cup coriander leaves (tightly packed leaves along with stems)
  • 1/3 cup sesame seeds
  • 2 green chili
  • 4 garlic cloves
  • 1/2 lemon ( around 1 tbsp juice)
  • 1 tsp jaggery powder
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds powder
  • 1/4 tsp turmeric powder(optional)
  • 1/4 tsp fenugreek seeds
  • salt to taste


  • Wash and drain coriander leaves along with its stem.
  • Dry roast the sesame seeds for a couple of minutes and keep them aside. They should just start to pop.
  • Now dry roast cumin and fenugreek seeds till they are fragrant and keep them aside.
  • Add tsp of oil to the same pan and fry the green chili. This step is optional. You can add green chilis directly as well.
  • Now take all the ingredients except coriander leaves and grind it into a smooth paste or fine powder. If required add 1 or 2 tbsp of water.
  • Add coriander leaves to the mixer grinder and make it into a smooth paste.
  • Transfer the kothimeera pachadi into a serving bowl.