Tuesday, April 21, 2009

Green Coriander Chutney

This chutney is one of the most versatile chutneys that one can find. It can be used in many ways and is the best accompaniment for paneer tikkas, samosas, kababs and other fried food. It is also great in using to make chutney sandwiches.

2 bunches coriander leaves ( as this usually is a very variable amount, the washed and chopped leaves should amount to 2 cups)
1 large onion
2-3 green chillies
1 teaspoon jeera (cumin seeds)
1 inch piece of ginger
salt to taste
1 teaspoon sugar
1 tablespoon of lime juice

Grind all the ingredients together with a little bit of water. Best served fresh but freezes very well.


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