Cilantro Chutney

Very Good based on 3 Ratings

Listed in : Vegetarian , Special Diets Low Calorie , Vegetarian Pickles , Vegetarian Chutneys , 30 Minute Recipes , Special Diets , Special Diets No Oil

Servings: 5 Preparation time:
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 1 bunch of cilantro
  • Salt, Common Salt, Rock Salt, Table Salt pinch of salt
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods garlic flake 1 (optional)
  • Peanuts, Raw, Groundnuts (hand full of) 1tbsp peanuts (finally crushed, this is optional)
  • Lemon Juice, Raw, Lime Juice, Lemon Juice (few drops of) lemon juice
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly (hot) chili (peppers)
  • Ginger Root, Raw, Fresh Ginger ginger

Instructions (Preparation Steps):

  • In blender, mix above ingredients to a fine paste, only few drops of water can
  • be added.
  • But lemon juice should do the job.
  • Please note:
  • Chutney should be kept in fridge and use within 2-3 days.
  • Serve with any friend appetizers, rice or main dishes.

Cook's Tip:
Coriander Leaves are used in ingredients basically for garnishing and increasing flavors in the dishes. They are also included along with mint leaves in the paste for fresh relishes
Icecreams set faster and better in aluminium containers. Also, place a thick plastic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
Citrus fruits add wonderful flavor to poultry. Use citrus in brining solutions. You can also poke a few holes in an orange or lemon and place it in the cavity before cooking.


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