Dhaniya Chutney

Published under: Chutneys and Sauces

Coriander Seeds
Dhaniya (Coriander Seeds) – 1/4 cup
Dry Red Chillies – 6 to 8
Garlic – 2 cloves
Curry Leaves – handful
Tamarind – a small lemon sized ball
Urad Dal – 1/4 tsp
Mustard Seeds – 1/4 tsp
Coconut – 4 tblsp, grated
Oil – 2 tsp
Salt as per taste

1. Dry roast the coriander seeds and keep aside.
2. Heat little oil to the pan.
3. Fry the red chillies, garlic, tamarind, curry leaves and coconut for 45 to 60 seconds.
4. Remove and cool.
5. Add the coriander seeds and salt.
6. Grind together to a smooth paste with little water.
7. Heat the remaining oil in the pan.
8. Fry the mustard seeds and urad dal for 30 seconds.
9. Pour into the chutney.
10. Serve.

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