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Hara Dhaniya Chutney

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Number of Votes 5
Number of times Viewed 16855
Comments 2
Rating 2/5.0
Occasion: Ramadan   Total servings: 6
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 10 min
How to serve: Cold    

Hara Dhaniya Chutney recipe by AmbUs at
a special chutney for Ramadan. The lemon juice preserves the green colour of the chutney (prevents it from going dark).

Keywords: green, coriander, sauce

175-250 g (6-8 oz) fresh coriander leavesClick to find more about coriander leaves
3 green chillies, de-seeded and washed
50 g (2oz) desiccated coconut
5 cm (2-inch) fresh gingerClick to find more about ginger
Juice of 1 Lemon
1 tsp saltClick to find more about salt
1 tsp sugar
2 tbsp oil
1 tsp black mustard seeds
4 curry leavesClick to find more about curry leaves, chopped coarsel

Wash coriander, drain well to remove any excess moisture.
Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
Remove to a serving dish.
Heat the oil in a frying pan and fry the mustard seeds and curry leavesClick to find more about curry leaves till the mustard seeds pop and crackle!
Pour the oil and spices over the chutney, cover the dish and leave for 5 mins.
Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.

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There are 2 comment(s) for this recipe.
by falak 5/5 Stars
so so so so so so mazydaar yummy i always eat this with biryani and rice

Wed Feb 23, 2011

by Saf 5/5 Stars
so deliouse & mazaydar

Wed Feb 09, 2011

Link to this recipe:


  Hara Dhaniya Chutney at

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