Coriander leaves chutney recipe

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

  1. Coriander leaves - from 2 bunches
  2. Fresh shredded coconut - from 1/2 coconut
  3. Green chili - 4
  4. Tamarind - gooseberry size
  5. Roasted gram - 1 tablespoon (tbsp.)
  6. Asafoetida powder - a pinch
  7. Mustard seed - 1 teaspoon (tsp.)
  8. Split black gram - 1 teaspoon (tsp.)
  9. Oil - 2 teaspoon (tsp) or as needed
  10. Salt - as needed

PREPARATION:

  1. In a mixer or blender add coconut, roasted gram, green chili, tamarind, asafoetida powder, water as needed and grind them. Once they are half grinded now add the coriander leaves, salt as needed. Grind this to thick fine paste. i.e. chutney consistency.
  2. In a pan heat oil. Add mustard seed, black gram. Once the mustard seeds stop splattering add this to chutney mix well and serve.

NOTES:

  1. Goes well with idli, dosai.



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