GREEN CORIANDER CHUTNEY
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
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
Categories Condiment/Spread Blender Garlic Appetizer Quick & Easy Cream Cheese Curry Chill Cilantro Gourmet
Yield Makes 8 Servings
Number Of Ingredients 9
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
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
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
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
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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