Sunday, August 12, 2018

RECIPE: Coriander Chutney

For the past two months I've been preparing meals for our farmers once a week.  Last week I made an Indian meal, and they requested some of the recipes.  (You can see a description of the meals I've prepared HERE.)

Coriander Chutney is one of my favorite Indian condiments.  It's often served with samosas (another favorite Indian dish) but I decided to serve it as part of this meal.  The original recipe is from another one of my favorite Indian cookbooks, Yamuna Devi's, The Art of Indian Vegetarian Cooking.

Coriander Chutney

Makes 1 to 1 1/4 cups

  • 1 t. cumin seeds
  • 3 T. sesame seeds
  • 3 T. shredded coconut
  • 1 c. trimmed fresh coriander
  • 1-2 hot chilies
  • 1/2 " peeled fresh ginger root, chopped
  • 2 T. water
  • 1/4 - 1/2 cup yogurt
  • 1 t. salt

Combine cumin, sesame, and coconut in a heavy frying pan and place over low heat.  Dry roast stirring frequently until darkened a few shades.

Combine the coconut mixture with the other ingredients in a food processor or blender and process until smooth.  The texture should resemble runny applesauce.   

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