How to make it

  • 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 mins.
  • Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.
  • *** I did have to add more lemon juice then I thought I might, but then I used dessicated coconut and not the fresh so that might be why, but either way just make it to your likeing for consistancy and there ya go!***

Reviews & Comments 2

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  • mbe 11 years ago
    This sounds delicious!!!
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  • indian chef 11 years ago
    hey dee!!!keep up da good work!!!this recipe sounds as authentic as my mom's!!!
    the lemon juice preserves the green colour of the chutney(prevents it from going dark...).
    another variant is that instead of the coconut,try using roasted peanuts(the unsalted kind....take a bowlfull of peanuts in a microwavable dish,and keep it on high power for 1 min,stir,then for 1 more min again). grind these with the rest of ur ingredients!!!it tastes yummy!!!! ps: not suitable for ppl with nut allergy!!!hehehe....
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