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 longer time, wrap them in a muslin cloth and keep in a fridge.
In a recipe with both salt and some sort of acid, such as lemon (citrus), vinegar, or wine, you can offset one of the flavors by adding more of the other. For example, in a dish with too much vinegar, add salt to balance it out. Likewise, in an over-salted dish, add more vinegar.
A few drops of lemon juice can help your rice grains from sticking while cooking.


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