Dhanya Chatni (fresh Coriander Chutney)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| India, Relishes | 1 | Cup | ||
INGREDIENTS
| 1/4 | c | Lemon juice |
| 1/4 | c | Water |
| 1/4 | lb | Coriander stems & leaves |
| washed coarsely chopped | ||
| 1/4 | c | Coconut, finely chopped |
| 1/4 | c | Onion, finely chopped |
| 2 | T | Ginger root, finely chopped |
| 2 | t | Chile, red hot chopped |
| 1 | t | Sugar, granulated |
| 1 | t | Salt |
| 1/4 | t | Pepper, black |
INSTRUCTIONS
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" posted by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 493
Calories From Fat: 221
Total Fat: 26.4g
Cholesterol: 0mg
Sodium: 2471.7mg
Potassium: 1703.4mg
Carbohydrates: 88.4g
Fiber: 50.9g
Sugar: 15.4g
Protein: 15.7g