Dhanya Chatni

Oct 20, 2009
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Ingredients:

  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 lb coriander stems & leaves; washed, coarsely chopped
  • 1/4 cup coconut; finely chopped
  • 1/4 cup onion; finely chopped
  • 2 tablespoon ginger root; finely chopped
  • 2 teaspoon chili, red, hot; chopped
  • 1 teaspoon sugar, granulated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, black

Method:

  1. Combine lemon juice, water and 1/2 cup coriander in blender; blend at high for 30 seconds until pureed.
  2. Add 1/2 cup coriander. Repeat until all the coriander has been pureed.
  3. Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend again.
  4. When perfectly smooth, taste and add more sugar or salt if desired.
  5. Serve immediately or keep tightly covered in refrigerator up to 1 week.

The most commonly used form of chutney. Easy to make and easy to store

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