Fresh Coriander Chutney

Prep time: 10 mins – makes 1 cup (240ml)

  • 1 teaspooon cumin seeds
  • 3 tablespoons (45ml) sesame seeds
  • ¼ cup freshly grated coconut ore ¼ cup chopped almonds
  • 1 full cup (240ml) trimmed fresh coriander
  • 1-2 hot green chilles, seeded
  • ½ inch peeled chopped ginger
  • 2 tablespoons water
  • ¼ cup sour cream/yogurt (optional)
  • 1 tablespoon raw sugar/jaggery
  • 1 teaspoon salt

Combine the cumin seeds, sesame seeds and coconut or nuts in a heavy frying pan and place over low heat. Dry-roast, stirring frequently, until the coconut or nuts darken a few shades. Combine this mixture and remaining ingredients in a food processor and process until smooth. (you may need to add more water). Covered well, will keep for 2 days in fridge.

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