Coriander Dry Chutney Recipe
Ingredients
| 1 large bundle fresh coriander leaves | ||
| 1 lemon-sized ball tamarind (break into small pieces) | ||
| Salt | 1 1/2 Teaspoon | |
| 1 tbsp til oil | ||
| Fry in 1 teaspoon oil to golden brown | ||
| Urad dal | 1 1/2 Tablespoon | |
| A small piece of asafoetida | ||
| 4- 5 whole red chillies (to taste) | ||
Directions
1. Pick the coriander leaves, discard the thick stalks, and wash thoroughly to remove all grit. Drain the water and spread on a cloth to remove all moisture.
2. After frying the chillies and dal, remove, and pour the rest of the oil into the ka-dai. Gently stir the leaves on very low heat until they are absolutely dry. Remove from fire, and allow to cool.
3. In a mixer run the fried chillies, asafoetida and tamarind. Then add salt, coriander leaves and the fried dal, and run again for 1 -2 minutes until all the ingredients are well blended.
4. Remove and bottle. It will keep 1-2 weeks, refrigerated.
2. After frying the chillies and dal, remove, and pour the rest of the oil into the ka-dai. Gently stir the leaves on very low heat until they are absolutely dry. Remove from fire, and allow to cool.
3. In a mixer run the fried chillies, asafoetida and tamarind. Then add salt, coriander leaves and the fried dal, and run again for 1 -2 minutes until all the ingredients are well blended.
4. Remove and bottle. It will keep 1-2 weeks, refrigerated.
Chef
