Chatni Gashneez Coriander Chutney Recipes

Steps:

• Pack chopped coriander (leaves) firmly into cup to measure.
• Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
• Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.
• Add salt to taste, place ina bowl and chill until required.
• Serve with kababs.
• Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar.
• Gradually stir in lemon juice or vinegar and add salt to taste.

Steps:

• Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
• Adjust seasoning as per taste.
• This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
• ** servings is a rough guess,as it depends on what the chutney is used for.

Steps:

• Seed and roughly chop the chillies.
• Crush the garlic with the salt.
• Place these and the remaining ingredients in a food processor or blender and work until smooth.
• Pack into a small dish, cover and chill until ready to use.

Steps:

• Wash coriander, drain well to remove any excess moisture.
• Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
• Remove to a serving dish.
• Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
• Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
• Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.