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Coriander Tomato Chutney
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Features
Served as dip/chutney, suitable for vegetarians
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Ingredients (Click here for measurement conversion)
Fresh coriander leaves(cilantro/parsley) - 1 cup
Tomato - 1, large
Grated coconut - 0.5 cup
Green chillies - 2
Tamarind - a pinch
Salt - to taste
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Method
Wash fresh coriander leaves and pick the leaves from the stem.
Cut the tomato into medium sized pieces.
Put all other ingredients, including tomato, in a blender and form a thick paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.
When it splatters, add the ground paste and fry till the raw smell dissappears.
Serve as an accompaniment for any snacks.
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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