Coriander Chutney
"Hot, spicy and very fresh! Eat it as a dip to anything fried. 'Pakoras' taste particularly good with it."
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1/2 a small jar
ingredients
- 2 cups roughly chopped coriander leaves
- 10 cloves garlic, peeled
- 10 green chilies, remove stems
- 1 teaspoon salt, more according to taste
- 2 lemons, juice of
directions
- Put all the ingredients into a blender and blend for 1 minute.
- Remove cap, scrape sides and blend for another 1/2 minute.
- Bottle and refrigerate.
- Lasts for a week.
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RECIPE SUBMITTED BY
Honeybeee
New Delhi
I live in New Delhi, India. I am a stay-at-home grandmom. I spend a fair amount of time on the net....and while surfing for a recipe ran into this site. After that; this is it....a one-stop station for every kind of recipe. I have no favourite cookbook but love collecting recipes from any source. I play a lot of scrabble (Any potential scrabblers out there?!) and hate cooking in summers. Temperatures run into the 40 degrees cent. range and our kitchens are not airconditioned!! I love travelling and, given a chance, would take a month long luxury cruise which touched exotic ports! Aaaahhh....pure bliss!!!!
