Ground Cilantro Coriander Chutney Recipes
GROUND CILANTRO (CORIANDER) CHUTNEY
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
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.
FRESH CILANTRO CHUTNEY
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
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.
CORIANDER CHUTNEY
This a tangy coriander chutney that goes well with a bbq or roasts or as a spread with cucumber sandwich..:))
Provided by UmmAzhar
Categories Chutneys
Time 15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
- Adjust seasoning as per taste.
- This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
- ** servings is a rough guess,as it depends on what the chutney is used for.
Nutrition Facts : Calories 29.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 0.8, Sodium 256.9, Carbohydrate 4.8, Fiber 1.6, Sugar 2.2, Protein 1.7
CILANTRO CHUTNEY
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
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- 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.
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- Put the cilantro leaves, tomato, garlic and green chillies in a blender and blend until you get a smooth puree. Add a little water (3-5 tablespoons only) to make the blending easier.
- Add the salt and pepper and squeeze in the lemon juice. Mix well. Serve with your favorite appetizer or snack.
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- Place coriander (cilantro) leaves, grated coconut, sugar, green chilies, ginger, chana dal and lemon juice in a food processor. Season with salt. Add a little water if needed. Process to a smooth paste. Set aside.
- Meanwhile, heat oil in a frying pan over medium-high heat. Add mustard seeds and urad dal. Fry for few seconds or until mustard seeds splutter and urad dal starts to change color. Add curry leaves and asafetida. Fry, stirring constantly, for few seconds. Remove from heat.
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- 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.
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- 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.
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- Rinse well the cilantro/coriander leaves. Add green chilies, ginger, garlic, cumin seeds, chili flakes, salt, dried mango powder, black salt, lemon juice, coriander leaves and water to a blender.
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- Grind coriander leaves, grated coconut fresh or frozen, roasted chana dal, ginger, green chili, sugar, lemon juice along salt and ½ cup water or as required. Grind till smooth.
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