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Recipe submitted by Lakshmikanthamma

Coriander Chutney

Ingredients (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

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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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