Ingredients:
- Onion – 2 no(medium)
- Tomato – 1 no (large)
- Ginger – 2 tsp
- Green chili – 2 nos
- Fresh coriander leaves – 1 cup (loosely packed)
- Grated coconut – ¼ cup
- Salt – to taste
- Gingelly oil – tblsp
Tempering:
- Gingelly oil – 1tblsp
- Urad dhal – 1 tsp
- Mustard seeds – 1 tsp
- Asafetida – ½ tsp
Procedure:
- Heat about a tblsp of gingelly oil in a pan and add the mustard seeds allow it to splutter; then add the urad dhal and asafetida saute it for about a min and transfer into a bowl
- In the same pan, heat about 2 tsp of gingelly oil and add the diced onion, tomato ginger, green chili along with some salt and saute it for about few mins
- Later, add the coriander leaves with some freshly grated coconut and saute it for about 2 mins
- Cool completely and grind it into a smooth paste and transfer the chutney into the tempered mixture and mix well
- The healthy and super tasty “HOTEL STYLE CORIANDER CHUTNEY”
