When I was still living in Brooklyn, our household became obsessed with Swad Coriander Chutney from Patel Brothers in Jackson Heights. We put it on everything. We would buy huge jars of the stuff and put it on salmon burgers, veggie burgers, all sandwiches, toast, eggs, rice, salad, beans, etc. It was our newest hot sauce.
To that end, having not yet found the equivalent of Patel Brothers in Toronto*, I decided to make my own coriander chutney. I always find that I buy a bunch of coriander use about half and then it goes bad in my fridge. Making coriander chutney seems like a good use of resources.
I used this recipe from indiasnacks.com and made a few adjustments.
Dhanya Chatni (Fresh Coriander Chutney) Recipe
Servings: 1
Ingredients
1/4 cup lemon juice
1/4 cup water
1/4 lb coriander stems & leaves; washed, coarsely chopped
1/4 cup coconut; finely chopped
1/4 cup onion; finely chopped
2 tablespoon ginger root; finely chopped
2 teaspoon chile, red, hot; chopped
1 teaspoon sugar, granulated
1 teaspoon salt
1/4 teaspoon pepper, black
Directions: How to Cook Dhanya Chatni (Fresh Coriander Chutney)
Combine lemon juice, water and 1/2 cup coriander in blender; blend at high for 30 seconds until pureed. Scrape sides, add 1/2 cup coriander. Repeat until all the coriander has been pureed. Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend again. When perfectly smooth, taste and add more sugar or salt if desired. Serve immediately or keep tightly covered in refrigerator up to 1 week.
From “The Cooking of India” posted by DonW1948@aol.com
I left out the coconut, and added some tamarind. As usual I added a little too much chili so it’s a bit on the spicy side.
Going to make a coriander chutney, avocado and cheese sandwich after this post goes up.
* To be fair, I haven’t yet been to Little India on Gerrard, so it’s really my own fault.
August 4, 2009 at 12:29 pm
[...] Instead, I went back to the chutney recipe from last month. [...]