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Coriander Chutney (Dhania Ka Chatni)
Ingredients
- 6 ounce coriander leaves, (cilantro)
- 1 sm onion
- 2 x lemons
- 2 Tbsp. vinegar
- 1 Tbsp. desiccated coconut
- 2 x green chilies
- 2 tsp grnd cumin
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili pwdr
Directions
- Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 ounce. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add in the rest of the ingredients, together wiht the coriander. Liquidise till smooth. If necessary, add in a little water to keep the chutney liquid.
- Serve immediately or possibly pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.
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