Category: Chutneys
Rating: 3.79
Servings: 1


Ingredients


1 tablespoon channa dal
1 red chiles; 1 - 4
1 coconut; shelled & grated
1 bunch cilantro (coriander)
1 green chiles; 10 - 15
1 salt; to taste
1 water
----GARNISH----
1 teaspoon black mustard seeds
1 teaspoon channa dal
1 teaspoon urad dal
1 teaspoon oil

Directions: How to Cook Coriander Chutney


Fry the 1 tblsp. of channa dal with 1-4 red chilies over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chilies, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney. Posted to Bakery-Shoppe Digest V1 #253 by Sharon Raghavachary on Sep 19, 1997


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Coriander Chutney
Mint And Onion Chutney
Tamarind - Zucchini Chutney
Kothamallipodi (Dry Coriander Leaf Chutney)
Dry Dip Chutney