Ginger Cilantro Chutney Recipes
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
HERB-GINGER CHUTNEY
Transform any meal within minutes with this essential Indian condiment made with fresh herbs, ginger, jalapeno, onion and coriander.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Number Of Ingredients 0
Steps:
- Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
CARROT AND GINGER CHUTNEY
Quick and easy to make. Serve alongside curry or in burgers.
Provided by Atomic Foodiez (FoodiezCafe)
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, lime juice, coconut, ginger root, and cilantro in a bowl; mix well.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 4.8 g, Fat 2 g, Fiber 1.6 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 26.8 mg, Sugar 2 g
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
TOFU WITH GINGER-CILANTRO SAUCE
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 8
Steps:
- Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallions. Blend until smooth; season with salt and pepper.
- Brush tofu with remaining 1 tablespoon oil; season with salt and pepper. Lightly brush grates with oil. Grill tofu, turning halfway through, until charred in spots, 4 to 6 minutes. Remove from grill and brush with ginger-cilantro sauce. Serve with remaining sauce on the side.
GINGER-CILANTRO CHUTNEY
Provided by Neelam Batra
Categories Condiment/Spread Sauce Food Processor Ginger Onion Pepper No-Cook Quick & Easy Yogurt Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- With small processor running, add green onions, chiles, and ginger through feed tube; process until minced. Add cilantro, lime juice, and water. Process until smooth. Add yogurt, sugar, and salt; process. Transfer to bowl. Do ahead Can be made 1 day ahead. Cover; chill.
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