Fresh coriander leaves (cilantro/parsley) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
Green chillies - 2
Tamarind - a pinch /1 tsp-Tamarind paste
Salt - to taste
Mustard seeds – 1tsp
Udad dal – 1tsp (optional)
Oil – 3 spoons
Cut the tomato into medium sized pieces. Add the fresh coriander leaves, tamarind paste, Grated Coconut, green chillies and salt and grind it in the blender into a thick paste.
Heat 3 spoons oil in a fry pan, add mustard seeds, when it splatters, add udad dal(optional). Add the ground paste and fry till the raw smell (tomato if not cooked tends to give a raw smell) disappears.
Your tangy Coriander-tomato chutney is ready.
Friday, July 15, 2005
CORIANDER - TOMATO CHUTNEY