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:
If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro or Coriander, loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. Basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.
To allow salt to pour easily, put a few uncooked grains of rice in your shakers to absorb moisture
To extract more juice out of lemons, microwave them for 10 seconds or roll them with the palm of your hand for sometime before extraction.


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