Coriander Dip Recipes

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GREEN CORIANDER CHUTNEY



Green Coriander Chutney image

This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that's pretty different from most other recipes out there, and you'll believe me when you taste it!

Provided by Richa

Categories     Dips, Dressings & Sauces

Time 10m

Number Of Ingredients 8

2 cups Mint Leaves (fresh )
1 cup Coriander Leaves / Cilantro (fresh )
1/4 cup Onions (sliced)
3 tablespoon Lime Juice
1 teaspoon Sugar
1-2 Green Chillies (or Serrano Peppers)
1/2 teaspoon Jeera (Cumin Seeds)
1/2 teaspoon Black Salt (or use regular salt)

Steps:

  • Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.

Nutrition Facts : Calories 125 kcal, Sugar 8 g, Sodium 1352 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 29 g, Fiber 10 g, Protein 5 g, ServingSize 1 serving

CORIANDER CURRY DIP



Coriander Curry Dip image

Categories     Condiment/Spread     Blender     Garlic     Appetizer     Quick & Easy     Cream Cheese     Curry     Chill     Cilantro     Gourmet

Yield Makes 8 Servings

Number Of Ingredients 9

1/2 teaspoon unflavored gelatin
a 10 1/2-ounce can beef consommé (not beef broth)
1 pound cream cheese, softened
2 teaspoons curry powder
2 teaspoons chopped garlic
1 1/2 cups packed fresh coriander sprigs
Accompaniments:
breadsticks
crudités

Steps:

  • In a small heatproof bowl sprinkle gelatin over 1/4 cup consommé to soften 1 minute.
  • In a small saucepan bring remaining consommé just to a boil and remove pan from heat. Stir hot consommé into gelatin mixture, continuing to stir until mixture is dissolved completely, and cool.
  • In a blender combine cream cheese, consommé mixture, curry powder, and garlic and blend 30 seconds. Pour dip through a fine sieve into a medium serving bowl. Chop coriander and stir into dip. Chill dip, covered, 6 hours, or until thickened (dip will not set firm).
  • Serve dip with breadsticks and crudités.

SMOKY AUBERGINE & CORIANDER DIP



Smoky aubergine & coriander dip image

The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black

Provided by Xanthe Clay

Categories     Dinner, Lunch, Snack, Starter, Supper

Time 30m

Number Of Ingredients 6

4 large aubergines
4 tbsp Greek yogurt
2 tbsp olive oil
large bunch coriander , leaves only, finely chopped
1 garlic clove , crushed
squeeze lemon or lime juice

Steps:

  • Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
  • Once done, put the aubergines in a plastic bag. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
  • Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don't make it completely smooth. Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice. Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.

Nutrition Facts : Calories 49 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

CORIANDER-CHILE PINTO BEAN DIP



Coriander-Chile Pinto Bean Dip image

A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Number Of Ingredients 9

1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon red-wine vinegar
2 tablespoons olive oil, plus more for drizzling (optional)
1 small garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon paprika, plus more for garnish
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
Flatbread crackers, for serving

Steps:

  • In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
  • Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired.

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