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Coriander Chutne: Hari Chatni (version #1)

First added: 2013-01-21; Last edited: 2013-01-27

Author: Anjana Maheshwari (OISS-ISPY).

Recipe source (eg. grandma)	Mother/Mother-in-law
Memory (eg. Yale connection)	Prepared traditionally daily or thrice a week during winters
Preparation time (steps & total)	10-15 minutes

1 cup		Chopped Coriander leaves
1/2 inch	Chopped Ginger 
1/2 piece(medium sized)	Chopped green chilly
	Salt to taste
	Lemon to taste
1/4  - 1/2 cup	Chopped tomatoes(optional)

1. Put coriander leaves,ginger, green chilly and tomatoes(if used) in the food processor and grind together to form paste
2. Chutney is ready
3. Add salt and lemon juice to taste before serving

P.S: If you plan to prepare the chutney and freeze for long time you may not want to add tomatoes as chutney with tomatoes tend to go bad sooner
Eaten with parathas, Indian chats, samosas etc...


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