Comments on: Hari Chutney – Cilantro Chutney http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/ Learn to cook Indian Vegetarian Recipes the easy way. Wed, 08 Feb 2012 04:02:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Manjula Jain http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-171714 Manjula Jain Sat, 28 Jan 2012 05:26:04 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-171714 sumiya sultana for about a week. sumiya sultana
for about a week.

]]> By: sumiya sultana http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-171712 sumiya sultana Sat, 28 Jan 2012 03:17:03 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-171712 hi can u please tell me that ,,,, how long i can preserve this hari chetni in fridge with out freezing ,,,,,, thankyou hi

can u please tell me that ,,,, how long i can preserve this hari chetni in fridge with out freezing ,,,,,,

thankyou

]]> By: Manjula Jain http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-170497 Manjula Jain Sun, 20 Nov 2011 16:32:01 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-170497 Ankitha, I mostly use Serrano peppers Ankitha,
I mostly use Serrano peppers

]]> By: Ankitha http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-170490 Ankitha Sat, 19 Nov 2011 20:23:09 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-170490 Namaste Manjula aunty, I love your recipes. Please tell me what kind is green chilies do you use for this chutney? I live in US and as you know many kinds of chillies are available in store. Thanks Namaste Manjula aunty,
I love your recipes. Please tell me what kind is green chilies do you use for this chutney? I live in US and as you know many kinds of chillies are available in store.
Thanks

]]> By: Esther Hardman http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-170273 Esther Hardman Fri, 04 Nov 2011 20:06:05 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-170273 Just got done making two chutneys ( hari and tamarind) for the dinner party tomorrow. They taste fabulous! Just got done making two chutneys ( hari and tamarind) for the dinner party tomorrow. They taste fabulous!

]]> By: Ayesa Kaur http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-170120 Ayesa Kaur Sat, 29 Oct 2011 19:54:53 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-170120 Hello Aunty, SatSriAkal!! I tried the cilantro chutney today and it was fabulous. Much better than the dhania chutney in a jar with garlic and preservatives in it. Thank you. I have a request: ginger pickle with tomato in it. It is quite popular side chutney with Dosa/idli. Please advice on the recipe or even better... a video! Thank you. Ayesa Hello Aunty,
SatSriAkal!!

I tried the cilantro chutney today and it was fabulous. Much better than the dhania chutney in a jar with garlic and preservatives in it. Thank you.
I have a request: ginger pickle with tomato in it. It is quite popular side chutney with Dosa/idli. Please advice on the recipe or even better… a video!

Thank you.
Ayesa

]]> By: Manjula Jain http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-170105 Manjula Jain Sat, 29 Oct 2011 03:24:50 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-170105 Nina, If stems are not tender cut the stems. Nina,
If stems are not tender cut the stems.

]]> By: Nina http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-8/#comment-170103 Nina Sat, 29 Oct 2011 02:43:39 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-170103 Hi Manjula I've made this chutney three times. The first batch was amazing but the second & third were quite bitter. I know it was the cilantro because I tasted a leaf and it was bitter. Are there different types of cilantro? I got mine from an asian market in the fall. Should I cut the stems off and use only the leafs? Maybe it was not 'ripe' (picked too young or too old)? I would really love to make it again. Is there anything I can add to lessen the bitter taste? If you have any advice, I'd really appreciate it. Thanks. Fantastic site by the way! Hi Manjula
I’ve made this chutney three times. The first batch was amazing but the second & third were quite bitter. I know it was the cilantro because I tasted a leaf and it was bitter. Are there different types of cilantro? I got mine from an asian market in the fall. Should I cut the stems off and use only the leafs? Maybe it was not ‘ripe’ (picked too young or too old)? I would really love to make it again. Is there anything I can add to lessen the bitter taste? If you have any advice, I’d really appreciate it. Thanks. Fantastic site by the way!

]]> By: Camelia http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-7/#comment-169708 Camelia Tue, 11 Oct 2011 20:06:32 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-169708 I love this chutney recipe. I prepared it first time when I made your recipe for grilled tofu sandwich. Since, I have completely changed the way I'm making sandwiches. The flavor of cilantro combined with asofetida just makes it addictive; me and my husband we love this chutney! I love this chutney recipe. I prepared it first time when I made your recipe for grilled tofu sandwich. Since, I have completely changed the way I’m making sandwiches.
The flavor of cilantro combined with asofetida just makes it addictive; me and my husband we love this chutney!

]]> By: Niki http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-7/#comment-147789 Niki Mon, 05 Sep 2011 14:03:13 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-147789 Dear Manjula you and your blog are a gift from Heaven! We livei n Italy where exotic food is scarce. I have stocked my pantry with all sorts of spices I get the Himalaya store catering to a larg community of Bangladeshi, but always found hard to figure out recipes for dishes that I never tasted originally. Now with your simple videos and recipe's instructions we ca cook your lovely authentic food dishes! Already we have made Chola Tikki (twice the first time they fell apart while cooking – potatoes not cold) and the tamarind Chutney I absolutely adore! Tonight we try Dal Makhani! One question, do you use dry curry leaves the same as the fresh (can't get them fresh)? Thank you – a fan! Dear Manjula
you and your blog are a gift from Heaven! We livei n Italy where exotic food is scarce. I have stocked my pantry with all sorts of spices I get the Himalaya store catering to a larg community of Bangladeshi, but always found hard to figure out recipes for dishes that I never tasted originally. Now with your simple videos and recipe’s instructions we ca cook your lovely authentic food dishes! Already we have made Chola Tikki (twice the first time they fell apart while cooking – potatoes not cold) and the tamarind Chutney I absolutely adore! Tonight we try Dal Makhani! One question, do you use dry curry leaves the same as the fresh (can’t get them fresh)? Thank you – a fan!

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