Free Recipe Coriander Chutney (Dhania Ka Chatni)
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Coriander Chutney (Dhania Ka Chatni) Recipe
6 oz Coriander leaves; (cilantro)
1 sm Onion
2 Lemons
2 tb Vinegar
1 tb Desiccated coconut
2 Green chilies
2 ts Ground cumin
2 ts Salt
1/2 ts Black pepper
1/2 ts Chili powder
Coriander Chutney (Dhania Ka Chatni) Preparation
Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid. Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder. Per serving: 48 Calories; 1g Fat (12% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 433mg Sodium Recipe by: Indian Cooking, Khalid Aziz Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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