phalahari chutney recipe
Phalahari chutney recipe - green chutney made for fasting or vrat.
Prep Time5 mins
Total Time5 mins
Servings: 2 to 3
- 1.5 cup tightly packed coriander leaves (dhania patta)
- 1 green chili (hari mirch) roughly chopped
- 1 teaspoon chaat masala
- ½ to 1 teaspoon lemon juice (optional)
- 1 or 1.5 tablespoon water for grinding the chutney
- rock salt or sendha namak as required
Rinse coriander leaves (dhania patta) under running water for a couple of times. Then drain all the water.
Chop the coriander leaves. You will need 1.5 cups of chopped coriander leaves.
In a blender, add 1.5 cups of chopped coriander leaves, 1 roughly chopped green chili (hari mirch) and 1 teaspoon chaat masala powder.
Next add sendha namak or rock salt as required.
Lastly add ½ to 1 teaspoon lemon juice (optional) and 1 to 1.5 tablespoon water.
Grind till smooth in a blender or chutney grinder. Add more water if required while grinding the chutney. But don't make the chutney too thin or watery.
Remove the phalahari chutney in serving bowl. The chutney will stay good upto 4 to 5 days in the fridge.
Serve phalahari chutney with any fasting snack like sabudana vada, sabadana pakoras, sukhi arbi.
Calories: 13kcal | Carbohydrates: 2g | Sodium: 1243mg | Potassium: 62mg | Fiber: 1g | Vitamin A: 810IU | Vitamin C: 6.4mg | Calcium: 8mg | Iron: 0.2mg