Dhonepatar Chutney

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Serves 2-4

Ingredients

1/4 lb or 1 market bunch of fresh cilantro

1-2 green chillies, based on desired spiciness

2 tablespoon water

A quarter lime

1/4 th teaspoon black mustard seeds for pungency (optional)

Salt to taste

 | 
 | 
Serves 2-4

Ingredients

1/4 lb or 1 market bunch of fresh cilantro

1-2 green chillies, based on desired spiciness

2 tablespoon water

A quarter lime

1/4 th teaspoon black mustard seeds for pungency (optional)

Salt to taste

Ingredients

1/4 lb or 1 market bunch of fresh cilantro

1-2 green chillies, based on desired spiciness

2 tablespoon water

A quarter lime

1/4 th teaspoon black mustard seeds for pungency (optional)

Salt to taste

Directions

1. Grind the black mustard seeds and 1-2 drops of water in a mortar and pestle to form mustard paste.

2. Wash the cilantro thoroughly and chop off the leafless part of the stalks.

3. Put the cilantro, salt, green chillies, mustard paste and water in a blender and run it for 5-7 minutes in intervals until a smooth paste is obtained.

4. Serve it fresh and squeeze the lime on top of it before consumption. Mix it with plain white rice and enjoy it as a spicy first course.

(Note: Add a half tablespoon sugar and 2 cloves of garlic into the blender along with everything else mentioned in step 3 if you want to enjoy the dhonepatar chutney with samosa and pakora.)