Coriander Chutney

Method

1. 1

   Wash coriander: Wash 2 large bunches of fresh coriander. Use leaves and tender stems — discard thick tough stems.

2. 2

   Dry roast chana dal: Dry roast 2 tbsp chana dal in a pan 3-4 minutes until golden. This gives body and nuttiness.

3. 3

   Fry shallots and chillies: Heat 1 tsp oil. Fry 4-5 shallots, 3 green chillies and 2 garlic cloves 3-4 minutes until slightly softened.

4. 4

   Cool everything: Remove all from heat and let cool for 5 minutes.

5. 5

   Blend: Add coriander, roasted chana dal, fried shallots, garlic, green chillies, juice of half a lemon and salt to a blender. Blend to a smooth bright green paste with minimal water.

6. 6

   Taste: Should be fresh, herbaceous and bright. Adjust chilli and lemon.

7. 7

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.

9. 9

   Mix well: Stir the tempering through the coriander chutney.

10. 10

    Serve: Coriander chutney should be vibrant green. Serve fresh with idli, dosa or as a dip for snacks.