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:
You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. To keep them fresh for a longer time, wrap them in a muslin cloth or wet news paper and keep in a fridge.
Rub brinjals with a little salted oil after slicing to avoid discoloration.
If only a few drops of lemon juice are required, poke a toothpick through the skin of a lemon and squeeze out the small amount needed. Insert the toothpick back in the hole and place the lemon in a plastic sealable bag. Refrigerate to use at another time.


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