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Tuesday, November 23, 2010

Coriander Chutney (Cilantro Pesto)

Coriander chutney goes well with all Indian North Indian and South Indian Snacks, all kinds of Chaat, Papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in Indian cuisine. It is an item that is prepared in almost each and every Indian household and kitchen with many variation, but this is how my mom used to make and to this day I still follow her recipe to the last word.


* 4 bunch of coriander leaves and stems (cilantro)

* 6-8 green chillies/Jalapenos (you may cut down or add depending on desired heat)

* 1 medium onion

* 2" piece of ginger peeled

* 6-8 cloves of garlic

* salt to taste

* juice of 4 fresh limes

* 1/2 cup of plain yogurt or sour cream

* Salt to taste

* 1 table spoon of sugar

* 2 teaspoon of ground cumin powder (optional)

* Optional items: 1/3 to 1/2 cup of roasted skinned chana (dalia) that you get at local India grocer, shown in picture or 1/4 cup of fresh ground coconut


* Wash the coriander/cilantro leaves with stems.

* In a food processor finely grind garlic, ginger, onion, chillies and optional items if adding those.

* Add Cilantro, yogurt, salt, sugar, cumin powder and lime juice and grind everything together.

* Blend to a fine paste to desired consistency, I like mine ground to really fine paste.

* Serve with desired snack items or even as dip.

Recipe source: My dearest mom Mrs. Kasturben.
Photographs by Surekha.

Coriander chutney description source:

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