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Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
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Khandeli Dhana Ni Chutney (Coriander Pesto)

A traditional chutney made in the villages of Saurashtra by pounding coriander, garlic ,green chili and peanuts in mortar pestle. The chutney is then tempered with hot oil and asafoetida.
Cuisine Indian, Kathiawadi
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 bowl
Calories 1241kcal

Ingredients

  • 200 g coriander cleaned, washed and chopped
  • 2 tbsp peanuts
  • 4 cloves garlic chopped big cloves, if small then use 8-10
  • 1 tsp cumin seeds
  • 1 green chili chopped
  • 4 tbsp oil
  • 1/4 tsp asafoetida
  • salt to taste

Instructions

  • In a mini processor or chopper or a mortar pestle, add chopped coriander, garlic, green chili, peanuts, cumin seeds and salt.
    Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
  • Grind it coarsely as shown.
    Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
  • Remove in a bowl. Make a small well in the center.
    Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
  • Heat the oil in a pan till sizzling hot. Add asafoetida to it.
    Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
  • Pour the sizzling hot over the chutney in the well made.
  • Mix it well and fill in the chutney bowl and serve. It can be kept for 4-5 days outside and refrigerated for 10 days.
    Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)

Notes

Note:
The chutney should be grounded coarsely.
If using mortar pestle,
First pound the garlic along with salt till smooth.
Then add peanuts and chopped coriander with cumin seeds gradually and pound them till coarse.
The oil added should be sizzling hot.

Nutrition

Calories: 1241kcal | Carbohydrates: 120g | Protein: 34g | Fat: 106g | Saturated Fat: 11g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 53g | Sodium: 214mg | Potassium: 2856mg | Fiber: 92g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 98.2mg | Calcium: 1160mg | Iron: 43mg