*  Exported from  MasterCook  *

                   Coriander Chutney (Dhania Ka Chatni)

Recipe By     : Indian Cooking, Khalid Aziz
Serving Size  : 12   Preparation Time :0:15
Categories    : Chutney

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Ozs           coriander leaves (cilantro)
   1      Sm            onion
   2                    lemons
   2      Tbsps         vinegar
   1      Tbsp          desiccated coconut
   2                    green chilies
   2      Tsps          ground cumin
   2      Tsps          salt
     1/2  Tsp           black pepper
     1/2  Tsp           chili powder

Wash the coriander leaves and chop them roughly. It does not matter if you
include some of the stalks. 2 oz of coriander leaves should fill a 1 pint
container when pressed down gently. Peel the onion, squeeze the juice of
the lemons into a liquidiser and add the rest of the ingredients, together
with the coriander. Liquidise until smooth. If necessary, add a little
water to keep the chutney liquid.

Serve immediately or pour into a jar with a screw-top lid. It can be kept
in a refrigerator for up to a week. Alternatively, put some to one side for
immediate serving and freeze the remainder.


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