Wednesday, November 2, 2011

Coriander chutney

Alternatively known as green chutney, this is a perennial favorite among Indians and Indian food lovers, alike, and needs no introduction.

For this staple recipe, I do the following, more or less. You can easily double the recipe and store the sauce in the refrigerator for weeks, without substantial loss in flavor.

You will need:

1/2 tsp cumin seed, roasted till fragrant in a dry pan
1 large bunch of coriander leaves
1/4 small onion roughly chopped
1/4 C unsweetened grated coconut (preferable fresh or frozen, not dried)
1/2″ piece of ginger roughly chopped
4 Serrano chilies (or less depending on how spicy you want this)
1 lemon juiced

A pinch of sugar
salt to taste

Blitz all ingredients in a blender (or as I do, in a coffee grinder), adding water to get a “chutney” consistency. Check and adjust salt.

Serve with samosas, sabudana vada, or in cucumber sandwiches.

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