Coriander Chutney (dhania Ka Chatni)

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Coriander Chutney (dhania Ka Chatni)

 

6 ounces coriander leaves

1 small onion

2 lemons

2 tablespoons vinegar

1 tablespoon desiccated coconut

2 green chilies

2 teaspoons ground cumin

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon chili powder

 

Wash the coriander leaves and chop them roughly. It

does not matter if you include some of the stalks. 2

oz. 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 the rest

of the ingredients, together wiht the coriander.

Liquidise until smooth. If necessary, add a little

water to keep the chutney liquid.

Serve immediately or 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.