Tangy Coriander Cilantro Mint Chutney Recipes
TANGY CORIANDER (CILANTRO) MINT CHUTNEY
This is my mom's recipe for the popular Indian condiment - corriander mint chutney. It is easy to make, delicious, healthy and has many uses. Hope you enjoy it.
Provided by dimpi sista
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
- Dissolve the tamarind paste in a tablespoon of water.
- 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
- Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
- I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
- Taste the puree and season to taste.
- Heat a non-stick skillet on meadium heat.
- Add the oil, and when the oil is warm add the herb puree.
- Stir around until the water evaporates and the mixtures darkens in color.
- Cool and transfer to an airtight container. Store in the refrigerator.
- This chutney can be served with samosas, pakora, fritters or other savory snacks.
- It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
- You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
Nutrition Facts : Calories 18.2, Fat 0.8, SaturatedFat 0.1, Sodium 54.6, Carbohydrate 2.6, Fiber 0.6, Sugar 1.3, Protein 0.7
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.
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
CORIANDER MINT CHUTNEY
This is a delicious, fresh-tasting chutney from Madhur Jaffrey's Indian Cooking. I love it! I generally serve it with any Indian meal I make, but I think it's equally delicious served along-side a grilled steak or chicken. I'll have to try it with my Wedding Chicken or with steak fajitas. Bet it would be great as a marinade for grilled shrimp too. Ok - you get that I think it's delicious.
Provided by charlie 5
Categories Chutneys
Time 15m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.
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