Indian Cilantro Chutney Recipes

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CILANTRO CHUTNEY (KOTHMIRI CHATNI)



Cilantro Chutney (Kothmiri Chatni) image

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

¼ cup unsalted raw peanuts
1 large bunch fresh cilantro
½ cup water
1/2-1 serrano chile, coarsely chopped
2 tablespoons coarsely chopped fresh ginger
2 teaspoons lime juice
1 teaspoon kosher salt
½ teaspoon sugar

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

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )



Green Chutney ( Indian Mint - Cilantro Chutney ) image

You can adjust all the ingredients according to your taste. All Indian savories are served with this Green Chutney and/or the Tamarind - Date Chutney

Provided by Sana7149

Categories     Asian

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chili, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Steps:

  • Grind all the ingredients with a little water.

CILANTRO-MINT CHUTNEY



Cilantro-Mint Chutney image

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

1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1/4 cup mango pulp (from 1 small mango, or from a can)
1/4 cup fresh lime juice (from about 2 large limes), plus more to taste
5 serrano chiles, halved and seeded
Kosher salt

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.

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