Chatni Gashneez ( Coriander Chutney )
Yield
1 servingPrep
15 minCook
0 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
coriander
roughly chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
green chili peppers
|
*
|
| ½ | cup |
walnuts
coarsely chopped |
|
| ¼ | cup |
lemon juice
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
coriander
roughly chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
green chili peppers
|
*
|
| 118 | ml |
walnuts
coarsely chopped |
|
| 59 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
Directions
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 in a bowl and chill until required.
Serve with kabaubs.
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.
