Afghani Cilantro Chutney Food
CILANTRO CHUTNEY
Made with fresh cilantro, ginger, green chilies, lemon juice, this Cilantro Chutney is the perfect accompaniment to Indian meals!
Provided by Manali
Categories Sides
Time 10m
Number Of Ingredients 10
Steps:
- Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
- To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
- Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
- Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.
Nutrition Facts : Calories 65 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 180 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
AFGHANI CILANTRO CHUTNEY
A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.
Provided by COOKGIRl
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in blender or food processor and mix well.
- Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
- NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.
Nutrition Facts : Calories 136.9, Fat 5.4, SaturatedFat 0.5, Sodium 1219.6, Carbohydrate 20.9, Fiber 4.5, Sugar 13, Protein 4.8
VEGETARIAN AFGHANI BOULANEE (TURNOVERS)
A vegetarian version of meat turnovers. Use flour tortillas or chapatis for the wrapper. Serve with my posted Afghani Cilantro Chutney Recipe #126313. Please don't omit the turmeric as it is a key ingredient in this recipe.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 10m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes, or if using mashed potatoes proceed with recipe as follows:.
- In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
- Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
- *In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden.
- Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration.
- *NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.
Nutrition Facts : Calories 336.8, Fat 5.2, SaturatedFat 1.2, Sodium 789.5, Carbohydrate 64.5, Fiber 6.9, Sugar 4.1, Protein 9.1
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- Make the filling first. Boil the potatoes with a bit of salt until theyu2019re done and soft. Put them in a largish bowl and aad the salt, oil, black pepper and coriander powders. Mash the potatoes really well, so no lumps remain.
- Now make the dough. Do this by hand or machine. Put the flour salt and oil in the processor bowl. Slowly add 1 cup of water and knead until you have a smooth and elastic dough, adding as much more of water as required.
- Shape the dough into a ball and place in an oiled bowl, cover with a cloth and let it rest for about an hour.
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