Ground Cilantro Coriander Chutney Food

CILANTRO CHUTNEY

Cilantro Chutney image

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

6 scallions, coarsely chopped
1 1/2 to 2 teaspoons finely chopped small hot green chile, such as serrano or Thai, including seeds
2 teaspoons sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 to 1/3 cup fresh lime juice
1/4 cup olive oil

Steps:

Purée all ingredients in a food processor until smooth.

GROUND CILANTRO (CORIANDER) CHUTNEY

Ground Cilantro (coriander) Chutney image

Make and share this Ground Cilantro (coriander) Chutney recipe from Food.com.

Provided by JustJanS

Categories Chutneys

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

Ingredients

1 cup firmly packed fresh cilantro leaves
8 spring onions
2 fresh green chilies
1 clove garlic
1 teaspoon fresh ginger, grated
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala
80 ml lemon juice
40 ml water

Steps:

Seed and roughly chop the chillies.
Crush the garlic with the salt.
Place these and the remaining ingredients in a food processor or blender and work until smooth.
Pack into a small dish, cover and chill until ready to use.

CILANTRO AND COCONUT CHUTNEY

Cilantro and Coconut Chutney image

Provided by Food Network

Categories condiment

Time 11m

Yield 3/4 cup

Number Of Ingredients 13

Ingredients

1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground fennel seeds
1/2 teaspoon ground cardamom seeds
2 cups fresh cilantro leaves, washed and roughly chopped
1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut)
1 teaspoon minced ginger
1 teaspoon sugar
Pinch of salt
1 small green chili, minced
1 clove garlic, minced
Juice of 1/2 lime

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.

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

FRESH CILANTRO CHUTNEY

Fresh Cilantro Chutney image

Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1/2 teaspoon whole cumin seeds
Kosher salt and freshly ground black pepper
3 cups cilantro, coarsely chopped
1/2 to 1 fresh hot green chile, such as bird's-eye, Indian long, or serrano, coarsely chopped
1 1/2 tablespoons fresh lemon juice
Freshly ground pepper

Steps:

In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

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