ACK 9.5: Dhanya chutni

Dhanya chutni

Fresh coriander chutney

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.

Preparation time: 15 min

2 oz (50 g) fresh coriander leaves (weight without stems)
3 tablespoon lemon or lime juice
1 cup (250 g) plain yogurt
1 teaspoon sugar
4 tablespoon grated coconut
1 teaspoon salt
1 tablespoon fresh ginger, grated
1 or 2 fresh chillies, chopped
1/2 teaspoon cumin seeds, roasted and ground

Thoroughly wash the coriander leaves and chop them fine. Put all the ingredients into an electric blender. Mix until they form a smooth paste. Cover and refrigerate until ready to serve.