Best Idea to Producing Perfect Dhaniya and Ginger Chutney

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To prepare an extraordinary Dhaniya and Ginger Chutney, below are the components required:

1. You need 1 bunch of Dhaniya leaves(coriander leaves).
2. Provide 1 inch of adrak(ginger).
3. You need 1 spoon of Chana dal(split bengal gram).
4. You need 2 spoons of udad dal(split black gram).
5. Get 1/2 tsp of jeera(cumin seeds).
6. Provide 1/2 tsp of Dhaniya seeds(coriander seeds).
7. Get 1/4 tsp of methi seeds(fenugreek).
8. Provide 1 tsp of rai(mustard seeds).
9. Prepare 1/4 tsp of Hing/asafoetida.
10. Take 2 tsp of lemon size imli(tamarind).
11. Prepare to taste of Salt.
12. You need 4-5 of red chillies.
13. Prepare 1 teaspoon of grated gud (jaggery).
14. You need 1 tablespoon of ghee.
15. Take 1 tablespoon of groundnut oil.
16. Get 1/4 TeaSpoon of haldi(turmeric).

After readying the ingridients, next you are ready to make your appetizing Dhaniya and Ginger Chutney by following the procedures below:

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..

Versatile with a very fresh and light flavor, is used as an accompaniment and to spice up the meal or snacks. Dhaniya (Coriander) Chutney - Chutney, Raita, Sauce, Jam, Masala Grind all ingredients (except salt and lemon juice) with just enough water to make a smooth paste. Comments posted by users for Dhaniya (Coriander) Chutney recipe: KhanaPakana.com. This Indian chutney from New York-based home cook Yamini Joshi uses an array of ingredients, blending yellow split peas with coconut, cilantro, ginger, and chile. The verdant paste is garnished with the earthy spice blend tarka, a mix of black mustard seeds, lentils, curry leaves, and dried chiles.

Recipe : Dhaniya and Ginger Chutney

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