Chetna Makan’s Coriander Chutney recipe

This is cooked with a base of lentils, ginger and garlic and a few more things that marry well.

Nassima Rothacker


2 tbsp rapeseed oil

1 tbsp urad dal (see note)

1 tbsp chana dal (see note)

2 dried red chillies

10 fresh curry leaves

6 garlic cloves, roughly chopped

2.5cm fresh root ginger, roughly chopped

1 banana shallot, chopped 1 tsp caster sugar

½ tsp salt juice of 1 lime

60g fresh coriander leaves, roughly chopped

  1. Heat the oil in a saucepan, add the urad dal and chana dal with the dried red chillies and let it sizzle for a few seconds. Add 2 tbsp of water, cover and cook over a low heat for 5 minutes.
  2. Next add the curry leaves, garlic, ginger and shallot and mix well. Cook over a high heat for 1 minute, then cover, reduce the heat to low and cook for 5 minutes.
  3. Add the sugar and salt and mix well. Take the saucepan off the heat, add the lime juice and coriander leaves and mix well. Let it cool, then blitz it to a paste with 2 ice cubes and serve.
  4. Store in an airtight container in the refrigerator for 2-3

*NOTE Urad dal (also known as urid beans or black lentils) and chana dal (split chick pea lentils) are often available from the world food section at major supermarkets, at Indian food stores or online at


Our recipes are taken from Chetna’s Easy Baking by Chetna Makan, published by Octopus, £20. To order a copy for £17 until 26 June, go to*