Green Coriander Chutney Hara Dhaniya Chutney
From dee 16 years ago
- 60 minutes to make
- Serves 6
I just made this the other day and it was wonderful. If you like Coriander and Indian food this you will certainly enjoy. It can be used as a dip for Popadums or chips, fillings for sandwiches or as a chutney for dosas or savory crepes, we even tried it on some boiled smashed, not mashed, but smashed taters, and it was good with a bit of yoghurt added to it. Read more This is really a very versatile condiment. AND it is not my recipe, I got it from a wonderful Indian cookbook by Rafi Fernandez called ‘The Cooking of Southern India’. Fantastic cookbook for traditional Indian food. Thanks Rafi. See less
Ingredients
- 175-250 g (6-8 oz) fresh coriander leaves and tender stems shopping list
- 3 green chillies, de-seeded and washed shopping list
- 1/2 fresh coconut, grated or 50 g (2oz) desiccated coconut shopping list
- 5 cm (2-inch) fresh ginger shopping list
- juice of 1 lemon shopping list
- 1 tsp salt shopping list
- 1 tsp sugar shopping list
- 2 T Veg oil shopping list
- A pinch of asafoetida shopping list
- 1 tsp black mustard seeds shopping list
- 4 curry leaves, chopped coarsel shopping list
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!***
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