Dhania chatni

Dhania chatni

Fresh coriander chutney

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
15g fresh coriander leaves
6 spring onions, chopped
2 fresh green chillies, seeded and chopped
1 garlic clove, (optional)
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Garam masala
80ml lemon juice
1 teaspoon fresh ginger, finely grated, (optional)

Method

  1. Put all of the ingredients in a food processor and process to make a smooth paste. Alternatively, finely chop the coriander, spring onions and chillies and pound using a mortar and pestle.
  2. Mix in the remaining ingredients and 2 tablespoons water. Cover and refrigerate until ready to serve. Store in an airtight jar in the refrigerator for up to 3 days.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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