CORIANDER CHUTNEY (CILANTRO CHUTNEY)
Coriander chutney is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy cilantro chutney pairs perfectly as a dipping sauce with Indian snacks or any snack like veg sandwiches, fritters, patties, burgers, fries.
Provided by Dassana Amit
Categories Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
- Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
- Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
- Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
- Store the cilantro chutney in a covered bowl or container in the refrigerator.
- Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CILANTRO-DATE CHUTNEY
Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It's a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.
Provided by Samin Nosrat
Categories condiments
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
- Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
- Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.
SLOW-COOKER CILANTRO-CHUTNEY CHICKEN
Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
- In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.
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