Lipsmacking and easy-to-make cilantro shallots chutney recipe aka kothamalli vengaya chutney in Tamil, a perfect side for idli, dosa, and rice! Check out how to make this chutney with detailed step-wise pictures.

kothamalli chutney served in white ceramic bowl placed on black slate board with chilies and cilantro on the side

Restaurants typically serve idli and dosa with sambar and chutneys like coconut chutney, onion-tomato chutney, mint, or cilantro chutney, but that’s not the case at home. Apart from these traditional chutneys, we also make several other chutneys with lentils, vegetables, and other gravies that are not sambar. 🙂 This cilantro shallots chutney is one such recipe.

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Kothamalli is the Tamil word for cilantro or coriander leaves, and vengayam means onion. I have used shallots or chinna(small) vengayam for this chutney. Hence the three names – kothamalli vengaya chutney or cilantro shallots chutney, coriander onion chutney. Call it however you prefer and now let’s get straight into the ingredients, procedure, and different ways to use it.

Ingredients required

Cilantro | fresh coriander leaves are the key ingredient in this chutney. I went with a small bunch, approx 35 grams. You can include the cilantro stems, too, so don’t discard them.

Shallots add a ton of flavor to this chutney. Instead of shallots, you can use regular onions instead of shallots, too, but I highly recommend shallots. 

We use dried red chili and fresh green chili to spice up the chutney. You can use either one and also adjust the measure to taste. 

Urad dal adds texture and slight thickness to this chutney. I went with one tbsp of urad dal; you can add up to 2 tbsp for a thicker version. 

We add some tamarind paste for a tad bit of tangy flavor, but that’s optional. I have tried this chutney without tamarind too. 

Apart from these ingredients, we also need oil to roast the ingredients, asafoetida, and salt. I usually skip the tempering for this chutney and add a dollop of gingelly oil on top, but you can temper ½ to 1 tsp of mustard seeds in gingelly oil and add that. 

How to make kothamalli chutney

  • Heat a pan or kadai and add ½ tsp of oil. When the oil is hot, add the urad dal, dried red chili, asafoetida, and roast until the urad dal turns a deep golden color over medium-low heat. Transfer it to the mixer jar and set it aside.
roasting urad dal and chilies for the chutney
  • Add the remaining ½ tsp oil to the same pan and add the shallots and green chilies.
roasting shallots and chilies
  • Saute until the shallots are soft and blistered like below.
roasted onions
  • Reduce the heat to low; add the roughly chopped cilantro and mix well. Once it starts to wilt, turn off the heat and let it wilt further in the residual heat. Transfer this to the mixer jar.
adding the cilantro and letting it wilt
  • Add the tamarind paste and salt.
adding tamarind paste and salt before grinding the chutney
  • Without adding water, grind the ingredients smooth, and that’s it; the cilantro shallots chutney is ready.
ground kothamalli vengaya chutney

VVK tips and recipe notes

  • You don’t need any water to grind this chutney. And if required, do not add more than 2 tbsps of water. This is not a runny or watery chutney, and grinding it without water increases the shelf life. 
  • Be cautious while adding salt. Start with a minimal amount, and if needed, add more. 
  • I highly recommend shallots, but opt for red onions if you don’t have them. Also, do not discard the cilantro stems. You can add one small garlic clove too. 
  • I skipped tempering and added a tsp of Indian sesame oil/gingelly oil on top. It’s optional, though. And you can add ½ tsp of mustard seeds in one tsp of gingelly oil and add that to the chutney. 
overhead shot of coriander onion chutney served in white ceramic bowl with a spoon inside placed on black slate board with cilantro and red chilies on the side

Dietary specifications and storing suggestions

This coriander chutney is vegan and nut-free naturally. Use gluten-free asafoetida or skip it for a gluten-free version.
Store this chutney in an air-tight container, and it stays good for 3 to 4 days when refrigerated. You can make this a part of your weekend meal prep and use it in multiple ways.

Different ways to serve this chutney

There is no doubt that this chutney tastes delicious with some soft idli and dosas. We enjoyed it with the ghavan dosa. But you can also serve/use this in different ways.

  • As the chutney is thick, it is more like thogayal/thuvaiyal, and you can also mix this with plain steamed rice or serve it as a side for rasam rice or yogurt rice. 
  • Use it as a sandwich spread. Smear this chutney on the bread and top it with cucumbers, onion, and paneer. Sprinkle some chaat masala and grill it for a delicious sandwich.
  • It might sound odd, but trust me, you can add this to pasta. You can make cold pasta salads and use this chutney like a pesto. 
homemade cilantro shallots chutney in white bowl placed on black board with a spoon, dried chilies and cilantro on the side

More cilantro recipes

PS If you try this kothamalli chutney, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

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square image of kothamalli chutney served in whiite ceramic bowl placed in black slate board

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Kothamalli Vengaya Chutney | Cilantro Shallots Chutney | Coriander Onion Chutney

Lipsmacking and easy-to-make cilantro shallots chutney recipe aka kothamalli vengaya chutney in Tamil, a perfect side for idli, dosa, and rice!

Prep Time10 mins

Cook Time15 mins

Cooling Time5 mins

Total Time30 mins

Course: condiments

Cuisine: TamilNadu

Servings: 4

Calories: 57kcal

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

Instructions

  • Heat a pan or kadai and add ½ tsp of oil. When the oil is hot, add the urad dal, dried red chili, asafoetida, and roast until the urad dal turns a deep golden color over medium-low heat. Transfer it to the mixer jar and set it aside.
  • Add the remaining ½ tsp oil to the same pan and add the shallots and green chilies.
  • Saute until the shallots are soft and blistered like below.
  • Reduce the heat to low; add the roughly chopped cilantro and mix well. Once it starts to wilt, turn off the heat and let it wilt further in the residual heat. Transfer this to the mixer jar.
  • Add the tamarind paste and salt.
  • Without adding water, grind the ingredients smooth, and that’s it; the cilantro shallots chutney is ready.

Notes

  • You don’t need any water to grind this chutney. And if required, do not add more than 2 tbsps of water. This is not a runny or watery chutney, and grinding it without water increases the shelf life. 
  • Be cautious while adding salt. Start with a minimal amount, and if needed, add more. 
  • I highly recommend shallots, but opt for red onions if you don’t have them. Also, do not discard the cilantro stems. You can add one small garlic clove too. 
  • I skipped tempering and added a tsp of Indian sesame oil/gingelly oil on top. It’s optional, though. And you can add ½ tsp of mustard seeds in one tsp of gingelly oil and add that to the chutney. 

Nutrition

Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 335mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Update notes: Earlier posted in 2013, now updated the recipe with recipe card and step-wise pictures.

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