Kutchi & more · From other cooks · Kutchi Bhatia
Green Coriander Chutney, Kutchi style
Coriander, coconut and peanut chutney
A Kutchi Bhatia green chutney of fresh coriander, coconut and peanuts, sharpened with ginger, green chilli and lemon.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Chop the coriander roughly.
Grind everything to a thick paste, adding water only if needed.
My notes
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Serve with
Recipes mentioned here
Nutrition
EstimatedPer tablespoon
16 kcal
- Protein
- under 1 g
- Carbohydrate
- 1 g
- Fat
- 1 g
The recipe makes about 1 cup, or 16 tablespoons.
Whole recipe
250 kcal
- Protein
- 6 g
- Carbohydrate
- 18 g
- Fat
- 19 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Rushina Munshaw Ghildiyal, “Jumaelay Halo! Kutchi Bhatia Cuisine”.
See the original recipe