Khandeli Dhana Ni Chutney (Coriander Pesto)

Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)

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 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.
Grind it coarsely as shown.
Remove in a bowl. Make a small well in the center.
Heat the oil in a pan till sizzling hot. Add asafoetida to it.
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.

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