Dhanya Chatni (Fresh Coriander Chutney) Recipe - Cooking Index
Dhanya Chatni (Fresh Coriander Chutney) Recipe - Cooking Index
| 1/4 cup | Lemon juice | |
| 1/4 cup | Water | |
| 1/4 lb | Coriander stems and leaves- washed coarsely chopped | |
| 1/4 cup | Coconut - finely chopped | |
| 1/4 cup | Onion - finely chopped | |
| 2 tablespoons | Ginger root - finely chopped | |
| 2 teaspoons | Chile - red, hot, chopped | |
| 1 teaspoon | Sugar - granulated | |
| 1 teaspoon | Salt | |
| 1/4 teaspoon | Pepper - black |
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"
Source:
Michael Pandya, "Indian Vegetarian Cooking"
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