Coriander Chutney Recipe - Cooking Index
Coriander Chutney Recipe - Cooking Index
| 1 tablespoon | Channa dal | |
| 1 | Red chiles - (to 4) | |
| 1 | Coconut - shelled and grated | |
| 1 x | Cilantro - (coriander) | |
| Green chiles - 10 - 15 | ||
| Salt - to taste | ||
| Water | ||
| Garnish | ||
| 1 teaspoon | Black mustard seeds | |
| 1 teaspoon | Channa dal | |
| 1 teaspoon | Urad dal | |
| 1 teaspoon | Oil |
Fry the 1 tbsp. of channa dal with 1-4 red chiles over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chiles, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl.
Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney.
Source:
Maria Cianci, SF Chronicle, August 19, 1998
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