Chutneys are a great way to add a zing to any meal. Aparna’s Kothimir Pacchadi, with a few clever ingredients, elevates the humble coriander chutney, transforming it into a special treat that is simple to make, and delicious to taste.
This recipe for a fiery, sweet flavour bomb of a chutney comes from Aparna Parinam, the author of the cookbook Chutneys – Adding Spice to your Life! She writes that the recipe was passed down from her mother’s Telugu friend Kameshwari Rao, who taught her mother several delicious dishes in her kitchen in Margoa, almost 30 years ago. This versatile chutney is one of them and is delicious both with hot rice and as a spread, slathered on bread.
Kothimir Pacchadi (Coriander Chutney)
1 bunch of coriander leaves (approximately 2 cups)
1 tablespoon tamarind (soaked in water)
1–2 teaspoon chilli powder
2 teaspoon grated jaggery
1/4 teaspoon turmeric
1/4 teaspoon salt (to be adjusted as per taste)
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
1 tablespoon oil
Wash the coriander leaves and chop it coarsely. Add the soaked tamarind and blend in a mixer for a few seconds.
Add chilli powder, jaggery, turmeric and salt and blend again for a few more seconds to form a chutney. Transfer this chutney to a serving bowl.
Heat oil in a shallow and small pan. Add mustard seeds and let these splutter. Add hing and sauté well once. Put off the heat. Pour this seasoning over the blended chutney and mix well with a spoon.
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