Category: Chutneys
Rating: 3.79
Servings: 1


1 tablespoon channa dal
1 red chiles; 1 - 4
1 coconut; shelled & grated
1 bunch cilantro (coriander)
1 green chiles; 10 - 15
1 salt; to taste
1 water
1 teaspoon black mustard seeds
1 teaspoon channa dal
1 teaspoon urad dal
1 teaspoon oil

Directions: How to Cook Coriander Chutney

Fry the 1 tblsp. of channa dal with 1-4 red chilies over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chilies, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney. Posted to Bakery-Shoppe Digest V1 #253 by Sharon Raghavachary on Sep 19, 1997

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Recent comments and reviews for this recipe:

murli modi writes:

dear sir , this recipie almost good but u add the 2tablespoon white vinegar then yur chutney is very delicious this chutney good with tandoori chiken
thanx gandhi

Posted on 25 Nov 2008, 10:35 ET

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