As my regular readers already know, Yamuna Devi's Lord Krishna's Cuisine is probably my favorite source of authentic and close-to-authentic Indian vegetarian recipes — the flavours in each of her dishes are always perfectly balanced and exquisitely rendered on the palatte. Her chutneys are no exception, and this fresh coriander chutney — dhaniya chatni — has long been one of my favorite dipping sauces for any kind of fried or baked Indian savoury like bhajis, samosas and koftas… or the egg pakoras I made for breakfast a while back. Fresh parsley can be substituted for the coriander if desired.
|Yamuna Devi's Fresh Coriander Chutney|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on February 29, 2008
Simple, fresh and delicious coriander chutney seasoned with toasted seeds and coconut
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