Recipe - Coriander Chutney

1 tablespoon Channa dal
1 Red chiles; 1 4
1 Coconut; shelled & grated
1 bn Cilantro (coriander)
Green chiles; 10 15
Salt; to taste
Water

GARNISH
1 teaspoon Black mustard seeds
1 teaspoon Channa dal
1 teaspoon Urad dal
1 teaspoon Oil

Fry the 1 tblsp. of channa dal with 14 red chilies over a low flame until
the dal becomes golden brown. Let cool then add along with the coconut,
cilantro, green chilies, and salt to a blender with water, as necessary.
Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa
dal and urad dal in a small amount of oil until mustard seeds pop. Use as
garnish on top of chutney.
Posted to BakeryShoppe Digest V1 #253 by Sharon Raghavachary
schary@earthlink.net on Sep 19, 1997