Dhaniya and Ginger Chutney

Name: Dhaniya and Ginger Chutney
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 bunch Dhaniya leaves(coriander leaves); 1 inch adrak(ginger); 1 spoon Chana dal(split bengal gram); 2 spoons udad dal(split black gram); 1/2 tsp jeera(cumin seeds); 1/2 tsp Dhaniya seeds(coriander seeds); 1/4 tsp methi seeds(fenugreek); 1 tsp rai(mustard seeds); 1/4 tsp Hing/asafoetida; 2 tsp lemon size imli(tamarind); to taste Salt; 4-5 red chillies; 1 teaspoon grated gud (jaggery); 1 tablespoon ghee; 1 tablespoon groundnut oil; 1/4 TeaSpoon haldi(turmeric)

Rajalakshmi AR @browny71

Dhaniya and Ginger Chutney

Rajalakshmi AR @browny71

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Ingredients

20 minutes

4 people

1 bunch Dhaniya leaves(coriander leaves)
1 inch adrak(ginger)
1 spoonChana dal(split bengal gram)
2 spoonsudad dal(split black gram)
1/2 tspjeera(cumin seeds)
1/2 tspDhaniya seeds(coriander seeds)
1/4 tspmethi seeds(fenugreek)
1 tsprai(mustard seeds)
1/4 tspHing/asafoetida
2 tsplemon size imli(tamarind)
to tasteSalt
4-5red chillies
1 teaspoongrated gud (jaggery)
1 tablespoonghee
1 tablespoongroundnut oil
1/4 TeaSpoonhaldi(turmeric)

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Steps

20 minutes

1

Clean Dhaniya leaves and cut them.
2

Heat a pan and add ghee. Fry ginger,red chillies, chana dal, udad dal, Jeera methi, Dhani ya seeds. Switch off the flame and add dhaniya leaves.Mix well
3

Heat a pan and add oil. Add mustard, hing and little udad dal.
4

In a blender, blend Daniya leaves mixture, jaggery, salt, turmeric and tamarind into a coarse paste.
5

Once it cools down add the seasoning.
6

Serve it with rice, rotii chapati or dos.
7

If you don't like ginger,you can skip it.