Green Coriander Chutney (india Hara Dhaniya Chutney)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 8 ounces coriander leaves, fresh (and tender stems)
• 3 green chilies, deseeded and washed
• 1/2 fresh coconut, grated (or 2 ozs. desiccated coconut)
• 2 inches ginger, fresh
• 1 lemon, juiced
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 1 pinch asafetida powder (optional)
• 1 teaspoon black mustard seeds (or brown )
• 4 curry leaves, chopped coarse

Recipe

• 1 wash coriander, drain well to remove any excess moisture.
• 2 place the first 7 ingredients on a food processor and blend till smooth. if necessary you can add a little more lemon juice to help in the blending.
• 3 remove to a serving dish.
• 4 heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds pop and crackle!
• 5 pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
• 6 mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.