Coriander Curd Chutney
Ingredients
1 Cup Tightly Packed Coriander Leaves (1 Bunch or Bundle), Finely Chopped
150 gms Thick Curd or Yogurt (Around 4 - 5 Tbsps Full)
10 Cloves Garlic
1/4 Inch Piece Ginger
1/4 Tsp Cumin Seeds
1/2 Tbsp Sugar or Honey
1 Medium Sized Green Chili, Finely Chopped and Deseeded
Small Ball of Tamarind or Juice of 1/2 Lime
Salt to Taste
150 gms Thick Curd or Yogurt (Around 4 - 5 Tbsps Full)
10 Cloves Garlic
1/4 Inch Piece Ginger
1/4 Tsp Cumin Seeds
1/2 Tbsp Sugar or Honey
1 Medium Sized Green Chili, Finely Chopped and Deseeded
Small Ball of Tamarind or Juice of 1/2 Lime
Salt to Taste
Servings / Time
A Small Bowl or a Small Glass Jar / 15 Minutes
Preparation
1. Add all the above ingredients to a blender to form a nice thick paste of chutney. No need of adding any water to the paste when blending.
2. Add the chutney to a nice porcelain bowl or to a glass jar and refrigerate. Can be consumed as and when needed. It tastes best with chapatis, rotis and bread. Can be also had with snacks like chicken, cutlets etc.
2. Add the chutney to a nice porcelain bowl or to a glass jar and refrigerate. Can be consumed as and when needed. It tastes best with chapatis, rotis and bread. Can be also had with snacks like chicken, cutlets etc.
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