*  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
 wiht 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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