How to make Green Chutney with Coriander and Coconut
From our popular series of basics, this chutney is a gem. Coriander and coconut is ground together with some other ingredients and is used as a dipping sauce with samosas, lollypops, bondas. Smear it on some bread for a delicious Bombay sandwich. Presented by Karen Ahmed.
Ingredients
| Ginger garlic paste | 4 Tablespoon | |
| Juice of a lemon | 1 | |
| Water | 1 Cup (16 tbs) ((as needed)) | |
| Cumin powder | 4 Teaspoon | |
| Chat masala | 4 Teaspoon | |
| Peppercorns | 24 | |
| Salt | To Taste | |
| Green chilies | 2 | |
| Coriander leaves | 13 Ounce , chopped | |
| Fresh shredded coconut | 3 1/2 Ounce |
Directions
MAKING
In a blender, add in all the ingredients except the coconut. Blend using water as and when required.
Add in the coconut and blend until smooth.
SERVING
Serve the chutney with onion fritters.
Recipe Summary
Nutrition Facts
Serving size
Calories 61Calories from Fat 34
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 296 mg12.33%
Total Carbohydrates 6 g2%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 1 g2%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
