Fresh Coriander Chutney Recipes

FRESH CORIANDER CHUTNEY

Fresh Coriander Chutney image

This is the perfect accompaniment for Marinated Chicken Kebabs with Whole Spices or Beef Curry Dopiaza.

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 oz (25 g) fresh coriander leaves
2 tablespoons lime juice
1 fresh green chilli, halved and deseeded
1 clove garlic, peeled
1 level tablespoon natural yoghurt
½ level teaspoon golden caster sugar
salt and freshly milled black pepper

Steps:

To make the chutney, simply whiz everything together in a blender, then pour into a bowl and leave aside for 2-3 hours so the flavours develop.

CORIANDER CHUTNEY

Coriander Chutney image

Categories Condiment/Spread Ginger Onion No-Cook Low Sodium Coconut Fall Coriander Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

8 cups firmly packed fresh coriander sprigs, washed well and spun dry
8 scallion greens, chopped coarse (about 1 cup)
2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled
4 fresh jalapeño chilies, seeded and chopped (wear rubber gloves)
6 tablespoons white-wine vinegar
1/4 cup grated peeled fresh gingerroot
1/2 cup vegetable oil

Steps:

In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.

FRESH CILANTRO CHUTNEY

Fresh Cilantro Chutney image

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

Ingredients

1/2 teaspoon whole cumin seeds
Kosher salt and freshly ground black pepper
3 cups cilantro, coarsely chopped
1/2 to 1 fresh hot green chile, such as bird's-eye, Indian long, or serrano, coarsely chopped
1 1/2 tablespoons fresh lemon juice
Freshly ground pepper

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.

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