Coriander Chutney Cilantro Chutney Recipes

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Steps:

• In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
• Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
• Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
• Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
• Store the cilantro chutney in a covered bowl or container in the refrigerator.
• Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

FRESH CILANTRO CHUTNEY

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

GROUND CILANTRO (CORIANDER) CHUTNEY

Steps:

• Seed and roughly chop the chillies.
• Crush the garlic with the salt.
• Place these and the remaining ingredients in a food processor or blender and work until smooth.
• Pack into a small dish, cover and chill until ready to use.