 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
Serve with Steamed Spinach Dumplings ( Palak Vada ) or Deep Fried Potato Dumplings (Batata Vada) or with any of your favourite Indian snacks. North Indian vegetarian cuisine courtesy of syvumdotcom. Ingredients:
2 tablespoons grated coconut |
2 garlic cloves, peeled and chopped |
1/2 inch piece fresh ginger, peeled and chopped |
6 tablespoons fresh coriander leaves, chopped (cilantro) |
4 green chilies, chopped |
1 teaspoon cumin seed |
1 tablespoon onion, chopped |
1 tablespoon oil |
1 teaspoon mustard seeds |
lemon juice, to taste |
salt, to taste |
Directions:
1. Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste (with a little water) in a mortar & pestle.
2. Transfer the paste into a bowl and adjust the consistency using suitable amount of water.
3. Heat the oil in a pan on medium heat for about 2 minutes. Add the mustard seeds and fry briefly till they splutter then remove from heat and add them to the chutney.
4. Stir in salt and lemon juice and serve.
|
|