Dhanya Chatni (Fresh Coriander Chutney)

Recipe Ingredients

1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Water
1/4 lb	113g / 4oz	Coriander stems and leaves- washed coarsely chopped
1/4 cup	23g / 0.8oz	Coconut - finely chopped
1/4 cup	15g / 0.5oz	Onion - finely chopped
2 tablespoons	30ml	Ginger root - finely chopped
2 teaspoons	10ml	Chile - red, hot, chopped
1 teaspoon	5ml	Sugar - granulated
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper - black

Recipe 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"

Source:
Michael Pandya, "Indian Vegetarian Cooking"

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