Fresh Coriander Chutney Recipes
FRESH CILANTRO CHUTNEY
Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
- Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.
FRESH TOMATO CHUTNEY
A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet
Provided by Sara Buenfeld
Categories Side dish, Snack
Time 30m
Number Of Ingredients 5
Steps:
- Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
- Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
- To serve, add some salt (see tip below) and serve.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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