4th March 2007, 12:31 AM
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 Coriander Chutney 2
One bunch Coriander 1/2 coconut 5 - 6 Green chilly very small quantity of Tamarind 1 spoon Mustard seeds A pinch of Asafetida Salt Oil to fry. 1. Clean and chop coriander. 2. Grate the coconut. 3. Put coriander, coconut and green chilly in a mixer grinder and grind it as a paste. 4. Add salt and grind well 5. Make seasoning and pour on it. 6. Serve with chappati/dosa/idly. Note: You can fry the paste after seasoning. By doing that you can keep the chutney for more than 2 days. |