Cilantro Dhania Chutney
The bright green color and the hot and sour taste of Cilantro Dhania Chutney adds a zip to any dish. It is the most popular chutney served with meals or snacks. It can be eaten with just about anything -- pulao, samosas, dal, and roti.
1 small bunch cilantro
1/4 cup coarsely chopped onion
1/2 teaspoon cumin seeds
1-2 green chili
1 teaspoon salt
Clean cilantro of any discolored leaves and stems. Cut about 1 inch from the tips of the stems. Leave the rest of the stems intact. Cilantro is often full of sand, so wash thoroughly in 2-3 changes of water. Place onion, cumin seeds, green chilies, salt, lemon juice, and cilantro in a blender and grind to a smooth paste. Serve immediately or cover and refrigerate until ready to serve.
This recipe keeps well in the refrigerator for up to two weeks, although the color might change to a dark green. You can freeze the extra chutney to retain its bright green color.
Recipe makes 1 cup
Serving size: 2-tablespoons
Calories: 7; Fat: Less than 1g; Carbohydrates: 1g; Protein: Less than 1g; Sodium: 301mg; Fiber: Less than 1g
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