GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)

Green Coriander Chutney (India Hara Dhaniya Chutney) image

Provided by Busters friend

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 11

8 ounces coriander leaves, fresh (and tender stems)
3 green chilies, deseeded and washed
1/2 fresh coconut, grated (or 2 ozs. desiccated coconut)
2 inches ginger, fresh
1 lemon, juiced
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
1 pinch asafoetida powder (optional)
1 teaspoon black mustard seeds (or brown )
4 curry leaves, chopped coarse

Steps:

Wash coriander, drain well to remove any excess moisture.
Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
Remove to a serving dish.
Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.