Chutneys and Pickles
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Hara dhaniya Narial chutney


  • 2 bunches of fresh dhaniya (coriander leaves)
  • 4 to 5 green chillies
  • half cup grated narial
  • 2 tea spoons lemon juice
  • 1 tea spoon salt (as per taste)
  • 2 table spoons chana dal
  • 1 tea spoon jeera (cumin seeds)
  • 1 tea spoon urad dal
  • 1 tea spoon rai (mustard seeds)
  • 2 Red chillies
  • half tea spoon hing
  • 6 to 8 curry leaves
  • 1 table spoon of oil


Heat half table spoon oil in  a pan.  Add 1 tea spoon jeera.  When jeera starts spluttering add 2 table spoons chana dal, 1 tea spoon urad dal and fry until chana dal turns golden color.  Add chopped green chillies, fry for few sec. and switch off the flame.  Let the ingredients cool.

Wash dhaniya leaves, drain and chop finely.  Now grind the ingredients, chopped dhaniya, grated coconut and salt to fine paste adding sufficient water.  Add 2 tea spoons (appox. as per taste) of lemon juice and mix well.  Take the chutney into a bowl.

Heat half tea spoon of oil in a pan.  Add rai to it. let it splutter.  Add red chillies, hing and curry leaves.  Fry well and add the thadka to the chutney.  Hara Dhaniya Narial chutney is ready..............

Hara dhaniya narial chutney

By Mrs Uma ramana

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