Chatni Gashneez Coriander Chutney Recipes
CHATNI GASHNEEZ (CORIANDER CHUTNEY)
Make and share this Chatni Gashneez (coriander Chutney) recipe from Food.com.
Provided by Laura Rymel
Categories Southwest Asia (middle East)
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- 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 ina bowl and chill until required.
- Serve with kababs.
- 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.
Nutrition Facts : Calories 428.5, Fat 38.4, SaturatedFat 3.6, Sodium 13.3, Carbohydrate 20.1, Fiber 5.4, Sugar 5.5, Protein 10.8
CORIANDER CHUTNEY
This a tangy coriander chutney that goes well with a bbq or roasts or as a spread with cucumber sandwich..:))
Provided by UmmAzhar
Categories Chutneys
Time 15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
- Adjust seasoning as per taste.
- This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
- ** servings is a rough guess,as it depends on what the chutney is used for.
Nutrition Facts : Calories 29.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 0.8, Sodium 256.9, Carbohydrate 4.8, Fiber 1.6, Sugar 2.2, Protein 1.7
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