Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Chandramandal is a tangy, sweet and spicy chutney which is popularly served at temples in the South. The difference between the Coriander Gozzu made by Mangaloreans and Chandramandal is that ginger is boiled, along with tamarind and jaggery while making the latter. All in all a great accompaniment to Rotis or Rice. Can be served … Continue reading Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe