Best Fresh Coriander Chutney Recipes

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.

CILANTRO CHUTNEY (CORIANDER CHUTNEY)

Cilantro Chutney (Coriander Chutney) image

Make this delicious and refreshing Indian cilantro chutney with pantry staples. Serve it as a side with your favorite snacks, sandwiches, wraps and even with parathas.

Provided by Swasthi

Categories Condiment

Time 5m

Number Of Ingredients 8

Ingredients

3 cups cilantro ((coriander leaves with tender stalks, 75 grams))
1 to 2 green chilies ((adjust to taste, deseed for low heat))
1½ teaspoon roasted cumin powder ((or 2 teaspoons roasted cumin seeds))
2 to 3 medium garlic cloves ((adjust to taste))
½ teaspoon salt ((or ¼ teaspoon salt & ⅛ teaspoon kala namak))
1 tablespoon lemon juice ((or chaat masala as required))
4 to 6 tablespoons cold water
3 tablespoons roasted peanuts ((or roasted chana dal or desicatted coconut))

Steps:

Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove & discard mature stalks and keep the tender/ young ones. Roughly chop leaves & tender stalks.
Peel the garlic and make sure they have not sprouted or begun to sprout.
Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.

Nutrition Facts : Calories 37 kcal, Carbohydrate 2 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 249 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

FRESH TOMATO CHUTNEY

Fresh tomato chutney image

A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet

Provided by Sara Buenfeld

Categories Side dish, Snack

Time 30m

Number Of Ingredients 5

Ingredients

6large vine-ripened tomatoes
1large red onion , finely chopped
2handfuls of fresh coriander , finely chopped
1 tbsp olive oil
1 tsp cumin seed

Steps:

Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
To serve, add some salt (see tip below) and serve.

Nutrition Facts : Calories 38 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium