Staple Corner: Yamuna Devi's Fresh Coriander Chutney

As my regular readers already know, Yamuna Devi's Lord Krishna's Cuisine is probably my favorite source of authentic and close-to-authentic Indian vegetarian recipes — the flavors in each of her dishes are always perfectly balanced and exquisitely rendered on the palate. Her chutneys are no exception, and this fresh coriander or cilantro chutney — "dhaniya chatni" — has long been one of my favorite dipping sauces for any kind of fried or baked Indian savory like bhajis, samosas and koftas … or the egg pakoras that I made for breakfast a while back. Fresh parsley can be substituted for the cilantro if desired.

Yamuna Devi's Fresh Coriander Chutney

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 29, 2008 Simple, fresh and delicious coriander chutney seasoned with toasted seeds and coconut Preparation: 15 minutes Cooking time: 5 minutes Print this recipe Ingredients: 1 teaspoon cumin seeds 3 tablespoons sesame seeds 1/4 cup dried shredded coconut 1 slightly packed cup fresh cilantro, trimmed 3 fresh green chillies, seeded and chopped 1/2-inch piece fresh ginger, chopped 1 tablespoon coconut or brown sugar 1 teaspoon sea salt 1/4 teaspoon ground cayenne 1/4 cup plain yogurt 2 tablespoons water Instructions: Heat a frying pan over medium-low heat. When warm, toss in the cumin seeds, sesame seeds and coconut and dry-roast, stirring frequently, until the coconut darkens to a light golden brown. Add the coconut and seed mixture to a blender or food processor along with all the other ingredients and blend until smooth and thick. If a thinner chutney is desired for dipping, add a little more water. Transfer to a bowl for serving. To keep, cover well and refrigerate for up to 2 days. Makes 1 1/2 cups