Chutneys / Thogayals & Podis.

Corriander Chutney. (Peanut flavoured corriander leaves chutney)

Coriander Chutney.

Chutneys and Thogayals are a very important part of our cuisine, and our everyday cooking. The flavour of Idlis is enhanced by serving them with a side of Chutneys, like the Chettinad Tomato Chutney, Coconut Chutney etc. In South India, many people love to order idlis and Dosas, from hotels, more for the pleasure of the accompaniments, rather than the dish itself! I had almost two bunches of Cilantro in  my pantry and I wanted to make a peanut based cilantro chutney, and I turned to Sailu for help…Very creamy chutney there, and very versatile, as I could moderate the consistency based on the main dish. This is because the essence  of the chutney is the roasted peanuts, which offer a bold nutty flavour and a lot of body. I served this amazing chutney with Mixed Vegetable Vermicelli Upma.


3/4 Bunch Corriander Leaves without stalk.

3 Thai Green Chillies.

3/4 Cup Roasted Peanuts.

2 Inch Piece of Tamarind.

1/4 Tsp Jaggery.

Salt to taste.


  • Take a kadai and add a tsp of oil. When it is warm add the slit green chillies and the coriander leaves.
  • Allow them to cook for 2 minutes or so, stirring them on and off and switch off the stove.
  • Soak the tamarind in 3 Tbsp of water and pop in the microwave for 1 minute.
  • This would soften the tamarind considerably.
  • In the mixer add the roasted peanuts, cilantro and chillies from the kadai, salt, jaggery and the tamarind with the soaked water.
  • Give it a quick spin and behold, you have thick CorianderChutney.
  • Adjust the water and make it thick or slightly thin, depending on whether you are serving it withl PongalAdai, Upma, Dosa or Idlis.