Ingredients
for Coriander Chutney:
Note: You may vary quantities to suit personal taste.
1 cup chopped
coriander leaves,
2 medium size
garlic cloves,
2 medium size
ripe tomatoes,
Green chillies to
taste (as much as you can take),
Salt to taste.
Method:
Blend all the
ingredients (except the salt) to a fine paste.
Add salt just
before serving.
Serve with rice
and curry or with dholl pooris.
Will keep in
fridge for a few days.
Ingredients
for Coconut Chutney: Note: You may vary quantities to suit personal taste.
Fresh coconut
flesh (from 1/2 coconut)
(alternatively use dehydrated grated coconut from the
supermarket-125 grams)
1 tablespoon
fresh tamarind paste
Juice and skin
from 1/2 medium lemon
1 tablespoon
vegetable oil
Salt to taste
3-5 small green
chillies
1/2 cup mint
leaves
2 cloves garlic
Method:
Grate the white
coconut flesh taking care not to include the brown outer skin.
Roast the grated coconut flesh in a heavy saucepan with 1
tablespoon vegetable oil until light brown.
Blend roast
grated coconut with remaining ingredients to a fine paste. You
may have to add some water to obtain paste consistency.
Serve with rice
and curry or with bouillon bredes.
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