Spicy coriander chutney


This chutney is custom made for theek poori or plain poori. These have combination of green and red chillies which add mixed spiciness and tamarind to give the tangy taste and Coriander seeds which completes the whole dish with its unique flavour.  No roasting the coriander seeds or red chillies. Directly add all the ingredients into a mixer jar and grind:) Unlike other chutneys these are not ground to a smooth paste and are ground into a coarse paste with adding very little water.

This also can be used with poha dosa, Dosa, Idlies..

You can have a look at the other posts like Theek poori/Spicy poori, Perfect poori, poha dosa, spongy Idli


Measurements used = 1 cup – 210ml

Grated coconut – 1/2 cup

Coriander seeds – 2 tsp

Dry red chilli – 3

Green chilli – 2

Tamarind paste – 1/4 tsp

Coriander leaves – 1 tbsp Finely chopped

Salt to taste


Part 1 : Gather all the ingredients

Part 2 : Grind to a coarse paste

Part 1 : Gather ingredients

  • In a mixer jar, add grated  coconut, coriander seeds, green chilli, dry red chilli, tamarind paste, coriander leaves and salt.

Part 2 : Grind to a coarse paste

  • Add very little water and grind to a coarse paste.
  • Transfer it into a bowl and serve with Theek pooris or dosas


  • Adjust the spice level according to your spice handling capacity 🙂
  • If you do not have tamarind paste, you can use de-seeded tamarind. Slightly smaller than a marble sized ball quantity will do.

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