Green Coriander Chutney Food

GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)

Green Coriander Chutney (India Hara Dhaniya Chutney) image

Stashing this for when the garden is pumping out the coriander & peppers & I want something other than salsa. Came in an email - I guessed the yield.

Provided by Busters friend

Categories < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 11

Ingredients

8 ounces coriander leaves, fresh (and tender stems)
3 green chilies, deseeded and washed
1/2 fresh coconut, grated (or 2 ozs. desiccated coconut)
2 inches ginger, fresh
1 lemon, juiced
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
1 pinch asafoetida powder (optional)
1 teaspoon black mustard seeds (or brown )
4 curry leaves, chopped coarse

Steps:

Wash coriander, drain well to remove any excess moisture.
Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
Remove to a serving dish.
Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Coriander Chutney (Cilantro Chutney) image

Coriander chutney is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy cilantro chutney pairs perfectly as a dipping sauce with Indian snacks or any snack like veg sandwiches, fritters, patties, burgers, fries.

Provided by Dassana Amit

Categories Appetizers

Time 10m

Number Of Ingredients 9

Ingredients

1 cup chopped coriander leaves ((cilantro), tightly packed - 50 grams)
2 teaspoons chopped green chillies (or 2 to 3 green chillies or as needed)
1 chopped ginger (or 1 inch ginger)
½ teaspoon roasted cumin powder (or ground cumin - optional)
1 teaspoon lemon juice (or as required)
2 to 3 pinches black salt (- optional)
salt (as required - pink salt, table salt or sea salt)
¼ teaspoon chaat masala (- optional)
1 to 2 tablespoons water

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.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEN CORIANDER CHUTNEY

Green Coriander Chutney image

This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.

Provided by Ferng

Categories Chutneys

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 -5 green chili, chopped and de-seeded
1 inch fresh ginger, peeled and chopped
4 garlic cloves
75 g creamed coconut
200 g coriander
4 sprigs mint, destalked
1/2 teaspoon salt
1 pinch caster sugar
3 limes, juiced

Steps:

Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
Add the coriander and mint and pulse until they are blended.
Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.

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