Fresh coriander chutney
Fresh coriander can be recognized, by its smell and by its leaves, which
are feathery on the top of the plant and fan-like on the bottom. When
making coriander chutney, use only the upper, leafy portions of the plant;
the lower stalks become stringy when pulverized.
Coriander chutney should be eaten on the same day it is made. The yogurt
makes it a relatively mild chutney. A small amount—two or three
tablespoons—is sufficient with a meal.
Preparation time: 15 min
2 oz (50 g) fresh coriander leaves (weight
3 tablespoon lemon or lime juice
1 cup (250 g) plain yogurt
1 teaspoon sugar
4 tablespoon grated coconut
1 teaspoon salt
1 tablespoon fresh ginger, grated
1 or 2 fresh chillies, chopped
1/2 teaspoon cumin seeds, roasted and ground
Thoroughly wash the coriander leaves and chop them fine. Put all
the ingredients into an electric blender. Mix until they form a smooth
paste. Cover and refrigerate until ready to serve.