Coriander or cilantro chutney and cucumber salad are two condiments which are a bit part of Indian cuisine. It can accompany fast food or main course. The most common ingredients include fresh cilantro leaves, chilies, and lemon juice.
Recipes for Coriander Chutney
- Cumin Seed, ½ teaspoon
- Mustard Seed, ½ teaspoon
- Coriander, (large stems removed) 1 bunch
- Small Onion, (chopped) ¼
- Grated Coconut, ¼ cup
- Ginger, (chopped) ½"
- Spicy Green Chili, 2
- Lemon Juice, 1 tablespoon
- Salt, as per taste
- Roast cumin and mustard seeds in a heavy bottom pan till the spices are fragrant. Just be sure not to burn the seeds.
- The best way is to keep stirring the seeds constantly so that they are well roasted.
- Let the spices cool down a little. Then, pulverize the spices in a grinder.
- In a blender, add coriander, mustard and cumin seeds, onion, coconut, ginger, green chili, lemon juice, and salt and blend until smooth.
- Add a little water to make the chutney smooth and a little less thick in consistency.
- Store the green chutney in an air tight container in the refrigerator.
- Fresh Mint, 1 bunch
- Fresh Coriander, 1 bunch
- Garlic Cloves, 5
- Ginger, 1" piece
- Green Chilies, 2
- Sugar, 1 teaspoon
- Salt, ½ teaspoon
- Lime Juice, 2 teaspoons
- Cut off the roots from coriander and thick stalks from mint bunch, and discard them.
- You will have about 1½ to 2 cups of both coriander and mint leaves.
- Peel garlic and ginger, and remove the stalk from chilies.
- In a blender, combine mint leaves, coriander, garlic cloves, ginger, green chilies, sugar, salt, and lime juice.
- You may have to add water to make a smooth paste.
- Chill the chutney for a couple of hours and serve.
- Fresh Coriander, 1 bunch
- Garlic Clove, 1
- Fresh Ginger Root (minced), 1 tablespoon
- Green Chili (minced), 1
- Peanuts, 1 tablespoon
- Lemon Juice, 2 tablespoons
- Salt, to taste
- Roast peanuts in a heavy bottom pan over low heat.
- Remove from heat and let the peanuts cool down a little.
- In a blender add peanuts, coriander, garlic, minced ginger root, minced green chili, salt, and lemon juice till a smooth consistency paste is made.
- Add 1 to 2 teaspoons of water to the chutney, if the chutney is dry.
- Coriander Leaves, 1 cup
- Green Chilies, 3 to 4
- Grated Coconut, 4 tablespoons
- Onion (finely chopped), 2
- Tamarind, lime sized
- Oil, 5 teaspoons
- Black Gram, 1 teaspoon
- Mustard Seeds, 1 teaspoon
- Curry Leaves, 1 sprig
- Heat oil in a heavy bottom pan, and add onions and green chilies to it.
- Fry onion till it is translucent.
- Add grated coconut to the onion and stir continuously.
- When the color of coconut changes, add coriander leaves and stir a little.
- Remove from heat and add salt to the mixture.
- Allow the mixture to cool for some time.
- In a blender, combine the mixture to make a coarse paste. You can add a little water, if required, while grinding.
- In a small wok, heat oil and add mustard seeds, black gram, and curry leaves, and stir-fry till fragrant.
- Remove from heat and temper the coconut mixture with oil mixture.
If you do not have lime, you can still make the chutney using plain yogurt as well. The other variation is to make the chutney with tomatillo. This chutney goes well with sandwiches, burgers, seafood, vegetarian as well as non vegetarian barbecue, etc. It can also be served with tempered rice. You can skip green chilies, if you do not want to make the chutney spicy.