| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Food & drin, New |
1 |
servings |
INGREDIENTS
| 1 |
|
75 g bunch fresh coriander; well rinsed (75 to |
|
|
100) |
| 2 |
|
Green chillies; coarsely chopped |
| 1 |
|
Garlic clove; coarsely chopped |
| 1 |
ts |
Freshly grated root ginger |
| 1/2 |
|
Lemon; juice of |
| 1 |
ts |
Sugar |
|
|
Salt; to taste |
|
|
A little water; if necessary |
|
|
Approx half pint Plain Yoghurt; (add more or less |
|
|
; according to taste) |
INSTRUCTIONS
1 Place the coriander in a processor or liquidizer with the chillies,
garlic, ginger, lemon juice, sugar and enough salt to taste. Blend until
smooth - the consistency should be fairly thick.
2 If the ingredients are too dry and you're finding it difficult to blend,
then add a little water, 1 tbsp at a time and try again. Be careful when
you open the lid because the strong aroma of the chutney hits you
immediately!
3 Add the yogurt to the coriander mixture and serve either as a dip or as a
condiment for an indian dish. The chutney can be stored in the fridge for
up to a few days.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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