Green Coriander Chutney, India Hara Dhaniya Chutney

[Guest guest]

Green Coriander Chutney, India Hara Dhaniya Chutney

 

6 to 8 ozs. fresh coriander leaves and tender stems

3 green chillies, deseeded and washed

1/2 fresh coconut, grated or 2 ozs. desiccated coconut

2-inch fresh ginger

juice of 1 lemon

1 tsp. salt

1 tsp. sugar

2 tbsps. veg oil

pinch of asafoetida optional

1 tsp. black or brown mustard seeds

4 curry leaves, chopped coarsel

 

Wash coriander, drain well to remove any excess moisture.

Place the first 7 ingredients on a food processor and blend till smooth. If

necessary you can add a little more lemon juice to help in the blending.

Remove to a serving dish.

Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry

leaves till the mustard seeds POP and Crackle!

Pour the oil and spices over the chutney, cover the dish and leave for 5

minutes.

Mix well, adjust the seasoning and add some more lemon juice if necessary and

serve chilled.