Dhanya Chatni (fresh Coriander Chutney) Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
1/4 cup: Lemon juice,
1/4 cup: Water,
1/4 lbs: Coriander stems & leaves, washed, coarsely chopped
1/4 cup: Coconut, finely chopped
1/4 cup: Onion, finely chopped
2 tbsp: Ginger root, finely chopped
2 tsp: Chile, red, hot, chopped
1 tsp: Sugar, granulated
1 tsp: Salt,
1/4 tsp: Pepper, black
Directions:
Combine lemon juice, water and 1/2 cup coriander in blender; blend
at high for 30 seconds until pureed. Scrape sides, add 1/2 cup
coriander. Repeat until all the coriander has been pureed.
Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend
again. When perfectly smooth, taste and add more sugar or salt if
desired.
Serve immediately or keep tightly covered in refrigerator up to 1
week.
From "The Cooking of India" posted by DonW1948@aol.com
Source from luhu.jp
at high for 30 seconds until pureed. Scrape sides, add 1/2 cup
coriander. Repeat until all the coriander has been pureed.
Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend
again. When perfectly smooth, taste and add more sugar or salt if
desired.
Serve immediately or keep tightly covered in refrigerator up to 1
week.
From "The Cooking of India" posted by DonW1948@aol.com
Source from luhu.jp