Coriander Chutney Recipe - Cooking Index
1 tablespoon | 15ml | Channa dal |
1 | Red chiles - (to 4) | |
1 | Coconut - shelled and grated | |
1 | Cilantro - (coriander) | |
Green chiles - 10 - 15 | ||
Salt - to taste | ||
Water | ||
Garnish | ||
1 teaspoon | 5ml | Black mustard seeds |
1 teaspoon | 5ml | Channa dal |
1 teaspoon | 5ml | Urad dal |
1 teaspoon | 5ml | Oil |
Fry the 1 tbsp. of channa dal with 1-4 red chiles over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chiles, 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.
Source:
Maria Cianci, SF Chronicle, August 19, 1998
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