CILANTRO CHUTNEY (KOTHMIRI CHATNI)
Indian chutneys (or chatnis) are savory, vibrant and exploding with flavor, with a thin, saucy consistency. In this green chutney recipe, cilantro creates the basic sauce that serves as a condiment for many Indian snacks, street foods and sandwiches. The serrano chile gives it quite a blast of heat, so use less if you like a tamer sauce. Try this chutney in place of your favorite hot sauce.
Provided by Shefaly Ravula, PA-C
Categories Asian Diabetic Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Place peanuts in a blender or food processor. Pulse a few times to grind to a medium-fine powder, scraping down the sides as needed.
- Trim the bottom 2 inches of stem off the cilantro and discard; coarsely chop the rest and add to the blender (or food processor) along with water, serrano to taste, ginger, lime juice, salt and sugar. Blend or process, scraping down the sides as needed, until it's the consistency of a thin sauce, adding more water by the tablespoon as needed.
Nutrition Facts : Calories 15.2 calories, Carbohydrate 0.9 g, Fat 1.1 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 71.4 mg, Sugar 0.3 g
FRESH CILANTRO CHUTNEY
Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
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.
CILANTRO CHUTNEY (CORIANDER CHUTNEY)
Make this delicious and refreshing Indian cilantro chutney with pantry staples. Serve it as a side with your favorite snacks, sandwiches, wraps and even with parathas.
Provided by Swasthi
Categories Condiment
Time 5m
Number Of Ingredients 8
Steps:
- Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove & discard mature stalks and keep the tender/ young ones. Roughly chop leaves & tender stalks.
- Peel the garlic and make sure they have not sprouted or begun to sprout.
- Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.
Nutrition Facts : Calories 37 kcal, Carbohydrate 2 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 249 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CILANTRO-DATE CHUTNEY
Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It's a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.
Provided by Samin Nosrat
Categories condiments
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
- Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
- Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.
CILANTRO CHUTNEY CHICKEN
This chicken has an Indian flair to it, but it is mild and will be loved by anyone who loves the flavor of cilantro. It requires some work so it is only for people who are adventurous and looking for something new. Adjust the amount of cilantro--adding up to an extra bunch--to suite your tastes. Try serving with bread and rice.
Provided by YAKUTA
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
- Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
- Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
- Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.
Nutrition Facts : Calories 996.8 calories, Carbohydrate 6.6 g, Cholesterol 336.9 mg, Fat 77.5 g, Fiber 0.8 g, Protein 66.4 g, SaturatedFat 29.2 g, Sodium 270.2 mg, Sugar 0.8 g
MAHI-MAHI WITH FRESH CILANTRO CHUTNEY
Provided by Bon Appétit Test Kitchen
Categories Fish Herb Quick & Easy Low Cal Coconut Jalapeño Cilantro Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
- *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
CILANTRO-MINT CHUTNEY
This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
MAHI-MAHI WITH FRESH CILANTRO CHUTNEY
This is from the October 2007 issue of Bon Appetit. It is so simple and quick to make and absolutely delicious! I would make the chutney while the fish cooks. (I also skipped the jalapeno, but if you like spice, by all means keep it!)
Provided by theAmateurPastryChef
Categories Mahi Mahi
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season the fish fillets with the cumin, salt and pepper on both sides.
- Heat oil in medium skillet over medium heat.
- Add fish. Saute until just opaque in center, about 5 minutes per side.
- Combine all ingredients for chutney (cilantro, kiwi, coconut milk, garlic and jalapeno) in processor and coarsley puree.
- Transfer fillets to plates, top with chutney.
Nutrition Facts : Calories 295.4, Fat 14.3, SaturatedFat 6.6, Cholesterol 124.1, Sodium 158.9, Carbohydrate 9.1, Fiber 1.8, Sugar 4.7, Protein 32.9
COCONUT-CILANTRO CHUTNEY
This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.
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