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Coriander Chutney

What you need: 

10 bunches(small) coriander
1 bunch mint
2-3 sprigs curry leaves
10 chillies
1 marble size tamarind ball (or to taste)
1/2 teaspoon jaggery (or to taste)
salt to taste
2-3 tablespoon oil
1/2 teaspoon mustard
1/4 teaspoon urad dal
1/8 teaspoon hing (aesofotida)

What you do: 

Wash and clean the greens. Put all the ingredients in the blender to blend. Heat oil in a pan, add the hing, mustard and urad dal. Add the chutney and fry until all the liquid evaporates. This chutney will stay for 2-3 months without spoiling. Goes well with rice, vegan bread, chappathis etc.

Preparation Time: 
30 mins
Cooking Time: 
Servings: 
10
Recipe Category: 

SO HOW'D IT GO?

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