Update my dinner status, I'm making this tonight.
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Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid. Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder. Per serving: 48 Calories; 1g Fat (12% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 433mg Sodium Recipe by: Indian Cooking, Khalid Aziz Converted by MM_Buster v2.0l.
