ACK 9.5: Dhanya chutni

Fresh coriander can be recognized, by its smell and by its leaves, which are feathery on the top of the plant and fan-like on the bottom. When making coriander chutney, use only the upper, leafy portions of the plant; the lower stalks become stringy when pulverized. Coriander chutney should be eaten on the same day it is made. The yogurt makes it a relatively mild chutney. A small amount-two or three tablespoons-is sufficient with a meal.