Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Lakshmikanthamma
Coriander ChutneyIngredients (use vegan versions): 10 bunches(small) coriander
1 bunch mint
2-3 sprigs curry leaves
10 chillies
1 marble size tamarind ball (or to taste)
1/2 teaspoon jaggery (or to taste)
salt to taste
2-3 tablespoon oil
1/2 teaspoon mustard
1/4 teaspoon urad dal
1/8 teaspoon hing (aesofotida)
Directions:Wash and clean the greens. Put all the ingredients in the blender to blend. Heat oil in a pan, add the hing, mustard and urad dal. Add the chutney and fry until all the liquid evaporates. This chutney will stay for 2-3 months without spoiling. Goes well with rice, vegan bread, chappathis etc.
Serves: 10
Preparation time: 30 mins
I made this for a south-Indian party. Its very tasty, but I found the balance of liquid to dry to be very difficult to gauge. I felt like there needed to be more substance before the part of cooking the liquid down. Maybe I just didn't add enough ciliantro--10 small bunches is pretty vague where I come from, where cilantro is sold in single bunches, roughly 2 cups chopped.
Archived comment by: adamgottschalk
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