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Cilantro Chutney

vishwa's picture
Chutney comes from the Hindu word "chatni," meaning "for licking" as in savoring or relishing an appetizing flavor or pleasing taste.Chutneys are exotic in taste without the fat.They may also be called relish,salsas, dips. Chutneys offer a burst of flavor. No Indian meal would be complete without them.
  Cilantro leaves 1 Bunch (100 gm) (Coriander Leaves)
  Chopped jalapenos 2 (Chopped Roughly With Seeds And Veins)
  Jeera 1⁄4 Teaspoon (Cumin Seeds)
  Roasted peanuts 1 Tablespoon (Without The Skin)
  Ginger 1⁄2 Inch
  Garlic clove 1 Medium
  Salt To Taste
  Lemon juice 1 Tablespoon
  Water 1 Tablespoon (If Needed)

1)Wash cilantro/coriander leaves in cold water and allow it to drain.
2)In a grinder jar,add ingredients 2 to 7 and half of lemon juice and grind together to a coarse powder.
3)Add cilantro/coriander leaves and remaining lemon juice and water and grind to a smooth paste.
4)This chutney should be of semi solid consistency.
5)Refrigerate and store in a zip lock container.

1)If you cannot find jalapenos,you can use 4 to 5 small green chillies which are available at all Indian stores.
2)Fresh ginger and garlic can be substituted by quarter teaspoon of ginger garlic paste.(I prefer using fresh ingredients)
3)If you have dahlia,you can use it as well but in that case use half a tablespoon of roasted peanuts and half a tablespoon of dahlia.
4)Serve this chutney with samosas,pakoras,etc.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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1 Comment

Cyberman's picture
Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.