Tuesday, November 19, 2013

Dhaniya Amla Chutney (Cilantro and Gooseberry Dip)

Preparation Time:   10 mins

Coriander/ Cilantro Leaves:            1 bowl
Chopped Gooseberry:                    2 pcs
Chopped Ginger:                            2 tbsp
Chopped Chili:                               1 tbsp
Water:                                           50 ml
Salt:                                               As per taste
Olive Oil:                                       2 tbsp
Lemon Juice:                                  1 tbsp

Blend the coriander leaves in small quantity at a time.
Add water while blending, it smoothens the process.
Add the chopped Ginger, Chili, Gooseberry, salt and blend one last time, so everything mixes uniformly.
Turn the chutney into a bowl, add the lemon juice, olive oil and mix well.

No comments:

Post a Comment