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Dhanya Chatni (Fresh Coriander Chutney)


Course : Indian
Serves: 1
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Ingredients:


1/4 cup lemon juice

1/4 cup water

1/4 pound coriander stems and leaves washed -- coarsely chopped

1/4 cup coconut -- finely chopped

1/4 cup onion -- finely chopped

2 tablespoons ginger root -- finely chopped

2 teaspoons chile -- red, hot, chopped

1 teaspoon sugar -- granulated

1 teaspoon salt

1/4 teaspoon pepper -- black
 

Preparation / Directions:


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

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