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Menus and Memories from Punjab
by Veronica Sidhu

Dhania Nimboo Chutney
When my students taste this chutney, they want to eat it right out of the bowl! It is the most "delicate" of all the chutney recipes in this book because of the tenderness of cilantro leaves and stems. Be sure to use a Vidalia or other sweet onion. It makes a world of difference.   (vegan)
Yield: 2 cups


    • 1/2 cup grated unsweetened or sweetened coconut (fresh, frozen, or dried)
    • 2 cups cilantro leaves and tender stems, packed
    • 1 teaspoon finely grated lime zest
    • 2 medium sweet onions, sliced
    • 1/4cup lime juice
    • 2-inch piece ginger, sliced
    • 5-inch green chile pepper, seeded and sliced
    • 1½ to 2 teaspoons sugar
    • 1 teaspoon salt, or more to taste
    • 1/8 teaspoon freshly ground black pepper


If using dry unsweetened coconut, soak it in some boiling water If using dry sweetened, you do not have to soak it, and you can omit the sugar.

Soak the cilantro in a bowl of cold water to allow any sand to sink to the bottom. Swish and rinse.

Combine lime zest, onions, and lime juice in a food processor and grind. Add the ginger, chile pepper, and cilantro, grinding after each addition You may need to add a very small amount of water to facilitate the grinding.

Drain the coconut, if soaked, and add to the processor with the sugar, salt and black pepper. Grind again. Refrigerate.


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