Cilantro Chutney Food

CILANTRO CHUTNEY (KOTHMIRI CHATNI)

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.

CILANTRO CHUTNEY

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.

AFGHANI CILANTRO CHUTNEY

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.

CORIANDER CHUTNEY

Steps:

• Add all the ingredients in a blender and grind until smooth. (Note: use water as needed to get the consistency you desire. I used approximately a little less than 1/4 cup)
• Do a taste test and add more lemon juice, salt, and sugar as needed to get the balance of flavors you are looking for.

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Steps:

• In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
• Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
• Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
• Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
• Store the cilantro chutney in a covered bowl or container in the refrigerator.
• Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

CILANTRO CHUTNEY CHICKEN

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.

CILANTRO CHUTNEY (GREEN CHUTNEY)

Steps:

• Add green chiles, ginger, lime juice and water to the blender. Blend it till smooth. This gives a head-start to the blender, so you don't have to add more water later.
• Trim off about 2 inches of the cilantro stem ends. Wash it 2-3 times and drain it well. Add cilantro and the remaining ingredients to the blender and blend for 30 seconds.
• Adjust seasoning and consistency. Store chutney in refrigerator for up to a week.

CILANTRO MINT CHUTNEY

Steps:

• Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
• The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

CILANTRO AND COCONUT CHUTNEY

Steps:

• Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.

MINT AND CILANTRO CHUTNEY

Steps:

• Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

COCONUT-CILANTRO CHUTNEY

Steps:

• Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )

Steps:

• Grind all the ingredients with a little water.

CILANTRO-PARSLEY CHUTNEY

Steps:

• Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and 1/4 cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining 1/2 cup oil; season with salt and pepper.
• Do Ahead: Chutney can be made 3 days ahead; cover and chill.

CILANTRO MINT CHUTNEY

Steps:

• Purée all ingredients in a blender, leaving some texture.