Every Bengali family has its own recipe for a dhone patar chutney. While I love dhone pata (cilantro) in any form, my boro pishi‘s (oldest aunt) dhone patar chatni has to be the best dhone patar chani anyone has ever tried. If you don’t believe me, try this recipe. It’s pretty simple and needs very few ingredients. The first thing you will notice is that it doesn’t have the bright green color like most other Indian style cilantro chutneys. That’s because it is cooked with sugar and tamarind pulp which gives it its characteristic dark green color. Bengali style cilantro chutneys usually have a slight sweetness.
Boro pihsir dhone patar chatni
- 1 bunch cilantro/coriander leaves
- 2 tbsp tamarind pulp (paka tetul)
- 1/4 cup water
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 whole dry red chili
- salt to taste
- 1 tbsp sugar or more if you like
- Thoroughly wash the cilantro leaves.
- Soak tamarind in the water for 10 minutes. Squeeze with hand until you have a smooth concentrate. Strain and set aside.
- Grind cilantro and tamarind concentrate into a smooth paste.
- Heat oil in a pan and temper with mustard seeds and dry red chili.
- Add cilantro paste and cook until most of the water evaporates.
- Add sugar and salt, mix well and remove from heat.