Tuesday, August 29, 2017

Coriander Chutney

Coconut scrapped: 2 cups
Green Chilli: 4 or as per your tolerance
Coriander leaves chopped: 1 cup
Shallots: 6
Ginger: small piece
Oil: 2 tbsp
Mustard seeds: ¼ tbsp.
Urad Dal: ¼ tbsp.
Curry leaves: few
Salt: as needed

Method Of Preparation

Grind coconut by adding water, coriander leaves, green chilli, shallots and ginger.

Heat oil in a pan and splutter mustard seeds and urad dal. Add curry leaves to it and add grinded coconut to it. Add salt and adjust the consistency by adding water. When it start boiling from sides switch off the flame.

Don’t over boil chutney.

1 comment:

Julie said...

flavorful chutney,yummy!