Best Coriander Chutney Recipes

CORIANDER AND MINT CHUTNEY

Steps:

• Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
• Remove from mixer into a serving bowl.
• Add salt and sugar.
• Stir in lemon juice.
• Serve alongside cutlets, kebabs, etc.
• or as a sandwich spread.
• NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
• Enjoy!

CARROT PILAF WITH CORIANDER CHUTNEY

Steps:

• Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
• Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
• Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
• When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.

CORIANDER MINT CHUTNEY

Steps:

• Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.

CORIANDER, MINT, AND CHILI CHUTNEY

Steps:

• In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

GROUND CILANTRO (CORIANDER) CHUTNEY

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

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.

THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY

Steps:

• Snip of the roots from both the bunches.
• Peel the garlic cloves and clean the ginger piece.
• Remove stalks from green chillies.
• Put all ingredients in a blender, add salt, sugar, and lime juice.
• Grind to make a smooth paste.
• Remove in a bowl.
• Chill to serve.
• Green chutney can be refrigerated for up to 6-7 days.

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY

Steps:

• Make the chutney:
• In a blender or food processor blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the coriander and blend the mixture until it is ground fine. (This recipe makes what is known as a dry chutney, which has a slightly grainy texture.) The chutney may be made 8 hours in advance and kept covered and chilled. Makes about 1 cup.
• Make the soup:
• In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened, add the squash and 1/2 cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender. Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes. In a blender or food processor purée the mixture in batches and strain it through a sieve into a large bowl. The soup may be made 1 day in advance and kept covered and chilled.
• Ladle the soup into 8 bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.

CORIANDER POTATO CAKES WITH MANGO CHUTNEY

Steps:

• Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.
• Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.
• Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.

GRILLED LEMON AND GARLIC LEG OF LAMB WITH CORIANDER CHUTNEY

Steps:

• Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.
• In a bowl whisk together remaining ingredients and divide between bags. Seal bags, pressing out excess air, and stack in a shallow baking pan. Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.
• Prepare grill.
• Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts). (Alternatively, lamb may be broiled 3 to 4 inches from heat.) Cool lamb to room temperature. Lamb may be cooked 1 day ahead and chilled, wrapped well. Slice lamb thin and arrange on a platter. Bring lamb to cool room temperature, its surface covered with plastic wrap.
• Garnish lamb with herb sprigs and serve with chutney.

TANGY CORIANDER (CILANTRO) MINT CHUTNEY

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.

SPICE-RUBBED ROAST PORK LION WITH CRANBERRY AND CORIANDER CHUTNEY

Steps:

• Preheat oven to 350. Mix first 6 ingredients in small bowl to blend. Place pork on rack in large roasting pan. Rub spice mixture over. Roast until meat thermomter insered into center registers 150, about 2 1/2 hours. Transfer roast to platter. Ten with foil; let stand 10 minutes. Carve roast and serve with chutney.

GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)

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.

CHATNI GASHNEEZ (CORIANDER CHUTNEY)

Steps:

• Pack chopped coriander (leaves) firmly into cup to measure.
• Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
• Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.
• Add salt to taste, place ina bowl and chill until required.
• Serve with kababs.
• Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar.
• Gradually stir in lemon juice or vinegar and add salt to taste.

GREEN CORIANDER CHUTNEY

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.

FRESH CORIANDER CHUTNEY

Steps:

• Place all ingredients in a food processor. Pulse to a fairly coarse, even texture. Serve with pakoras, deep fried tempura vegetables or rice and curry.

CORIANDER CHUTNEY

Steps:

• In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.