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Friday, March 26, 2010

Coriander Chutney



Ingredients:
6 oz. of fresh coriander leaves (weighed without stems)
4 T grated fresh coconut
2 T grated fresh ginger root
1- 2 fresh chillies, chopped
2 T lemon juice (opt.)
8 oz. plain yogurt
1 t sugar
1 t salt
1/2 t roasted and ground cumin seeds

PREPARATION:
1. Wash and chopped coriander finely.

2. Blend all the above ingredients together until well blended. Offer to Krishna with pakoras, tikkis, dosa, etc.



Keeps well up to one week in a sealed refrigerated container.