Hara Dhaniya Chutney

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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 PakiRecipes.com.
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 leaves Click to find more about coriander leaves

3 green chillies, de-seeded and washed
50 g (2oz) desiccated coconut
5 cm (2-inch) fresh ginger Click to find more about ginger

Juice of 1 Lemon
1 tsp salt Click to find more about salt

1 tsp sugar
2 tbsp oil
1 tsp black mustard seeds
4 curry leaves Click 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 leaves Click 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.