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Recipe
Glossary
Weight and
Measurements
Cooking Tips
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Coriander Chutney
Ingredients:
2 cups coriander leaves, tightly packed
1 cup fresh grated coconut
4 green chillies/peppers
1 medium onion chopped fine
½ inch piece ginger
4 cloves garlic
½ tsp cumin seeds
1 dessertspoon sugar
1 dessertspoon lemon juice
Salt to taste
Method:
Blend all the ingredients in a blender/grinder adding a tablespoon of water if necessary.
Note: If coriander is not available, mint leaves can be used or a mixture of both. This preparation goes well with salted biscuits or as a spread for sandwiches. If it is liquefied slightly it can be used as a dip for french fries, pakoras or croutons.
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