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 flavors in each of her dishes are always perfectly balanced and exquisitely rendered on the palate. 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 savory 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