Chutneys and Sauces

Fresh Coriander Relish


Vegetable Oil – 2 tblsp
Dried Red Chilli – 1
Cumin  Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp
Onion Seeds – 1/4 tsp
Asafoetida – 1/4 tsp
Curry Leaves – 4
Desiccated Coconut – 1 1/3 cups
Granulated Sugar – 2 tsp
Salt as required
Fresh Green Chillies – 3, chopped
Fresh Coriander – 200 gms, chopped
Mint Sauce – 4 tblsp
Juice of 3 Lemons

1. Heat the oil in a frying pan and add the dried chilli, cumin seeds, fennel seeds, onion seeds, asafoetida, curry leaves, coconut, sugar and salt.
2. Fry, stirring often, until the coconut turns golden brown.
3. Tip into a bowl and leave to cool.
4. Grind the spice mixture with the green chillies, fresh coriander and mint sauce.
5. Moisten with lemon juice.
6. Scrape into a bowl and chill before serving.

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