Coriander chutney recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. -- Fry and grind to paste--
    1. Chopped onion - 5 small
    2. Chopped tomato - 3 small
    3. Mint leaves - a small bunch
    4. Coriander leaves - a small bunch
    5. Tamarind - a pinch
    6. Fresh grated coconut - 1/4 cup
    7. Mustard seed - 1/2 teaspoon (tsp.)
    8. Spit black gram - 1/2 teaspoon (tsp.)
    9. Broken dry chili - 4
    10. Oil - 2 teaspoon (tsp.)
  2. -- For Tempering --
    1. Oil - 3 teaspoon (tsp.)
    2. Mustard seed - 3 teaspoon (tsp.)
    3. Curry leaves - 5
  3. Salt - to taste

PREPARATION:

  1. Heat 2 teaspoon (tsp.) of oil, add 1/2 teaspoon (tsp.) mustard seed,  dry chili, spit black gram. Once the mustard stopped splattering.
  2. Add the onion and cook until they turn golden brown
  3. Add the tomato and cook for 1 minute. now add the mint leaves, coriander leaves and cook for a minute. Remove from heat cool it down. Grind this with coconut, tamarind and salt to taste to a fine paste.
  4. In a pan heat 3 teaspoon (tsp.) oil, add mustard, curry leaves and cook until the mustard seed stop splattering. Add this to the ground chutney and serve.

NOTES:

  1. Good to go with idli and dosai.



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