CORIANDER CHUTNEY
Ingredients:
1) Fresh
coriander plants – 100 gm.
2) Coconut – ½
3) Hot green
chilies – 2 Nos.
4) Tamarind –
5 gm.
5) Salt – 1
level teaspoon
To Make:
Grate the coconut. Take the coriander plants. Cut off the
roots along with an inch of stem. Soak the coriander plants in a solution of 1
litre of water with 10 ml. of vinegar for 15 minutes. This will help remove all
the sticky mud and any pesticides. Wash 2 or 3 times in tap water. Chop roughly
to pieces. Pluck off the stems of the chilies and wash. Check to see if the
tamarind contains any seed. If so, remove the seed.
Put the grated coconut, the chopped coriander leaves, the
chilies, the tamarind and the salt into a food processor. Grind for a few
seconds. Pour in 40 ml. of water and push back to the bottom, the rough chutney
sticking to the sides. Grind again to super fine, thick paste. Your yummy
coriander chutney is ready to enjoy. Serve with pulav, chappatis, porottas, biriyani, ghee rice, fried rice, gruel, porridge, baturas,
naans, rotis, dosas and also make
sure you try coriander chutney as a sandwich spread.
Coriander chutney with pulav
Note:
A
traditional Ayurvedic physician informed us that daily use of coriander leaves
helps one get good relief from the aches and pains arising from arthritis,
rheumatism and gout.
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