cilantro chutney

Easy vegan coriander chutney recipe for chaat recipes or snacks.

coriander chutney | cilantro chutney

coriander

½ inch ginger (- chopped)

green chili (- chopped)

lemon juice

cumin powder ((ground cumin))

black salt

In a blender or chutney grinder, add 1 cup chopped fresh coriander leaves, ½ inch chopped ginger and 1 chopped green chilli.

Add 1 or 2 tsp lemon juice, ½ tsp cumin powder/jeera powder and black salt or rock salt or sea salt as required.

With some water blend or grind all the ingredients in a blender or chutney grinder or magic bullet till smooth. Check the seasoning and add more salt or lemon juice if required.

Store the cilantro chutney in a covered bowl or container in the refrigerator.

Use the chutney whenever required. It goes well with variety of snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist.  I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!This recipe will serve 4.

Punjabi Samosa

all-purpose flour (plain flour, maida)

Tbsp fine sooji (samolina)

salt

½ Tbsp oil

water (Adjust as needed)

potatoes

peas

tsp cumin seeds (jeera)

coriander powder (dhania)

Tbsp green chilies (chopped)

Tbsp cilantro (chopped, hara dhania)

¼ tsp red chili powder

½ tsp garam masala

mango powder (amchoor)

Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

Making the Dough

Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.

Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.

Let the filling cool to room temperature.

Making the Filling

Take 2 Tbsps of water and keep aside.

Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.

Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.

Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

Making Samosa

Make this delicious and refreshing Indian cilantro chutney with pantry staples. Serve it as a side with your favorite snacks, sandwiches, wraps and even with parathas.

Cilantro Chutney (Coriander Chutney)

cilantro ((coriander leaves

green chilies ((adjust to taste, deseed

roasted cumin powder ((or 2 teaspoons roasted cumin seeds))

garlic cloves ((adjust to taste))

lemon juice ((or chaat masala as required))

water

roasted peanuts ((or roasted chana dal

Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove &amp; discard mature stalks and keep the tender/ young ones. Roughly chop leaves &amp; tender stalks.

Peel the garlic and make sure they have not sprouted or begun to sprout.

Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.

Add the peanuts, green chilies, salt, cumin and garlic to the base of the blender jar. If you can&#39;t eat spicy and pungent foods, you may start with a little piece of chili and 2 garlic cloves, adjust towards the end.

Transfer coriander leaves, lemon juice and water. Start with only a few tablespoons of water.

Blend the ingredients to a smooth cilantro chutney, scraping the sides every 30 to 40 seconds. Add more water only as required while blending.

Chutney has to thick, of spreading consistency. If it is too thick add a tbsps more water.

Taste test and add more salt, green chilies or lemon juice as required to taste.

Transfer cilantro chutney to serving bowl. Serve with any snacks like pakora, samosa and sandwiches.

Cover and refrigerate the leftovers for 4 days. You may optionally refresh the chutney the next day with few tbsps of thick yogurt. Give a good stir.

How to Make Cilantro Chutney

Made with fresh cilantro, ginger, green chilies, lemon juice, this Cilantro Chutney is the perfect accompaniment to Indian meals! 

Cilantro Chutney

cilantro

green chili (or

ginger

cumin powder

chaat masala (optional)

black pepper

salt (or

sugar

yogurt (plain milk yogurt almond milk yogurt

Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.

To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.

Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.

Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

Cilantro Chutney is a staple condiment in every Indian household that&#039;s made with fresh cilantro, lemon juice, ginger, garlic, green chilies, peanuts, and more. Cilantro Chutney is delicious with samosas, kebabs, and sandwiches.

garlic

tsp salt

tsp cumin seeds

tbsp red onion (chopped)

peanuts

tsp sugar

green chilles

ice cubes

fresh bunch cilantro

little water, if need be

Add fresh cilantro leaves to a blender. I love The Beast Blender.

Add the remaining ingredients to the blender. Water is optional - add 2 tablespoons of water, if need be.

Blend until the chutney has a smooth consistency.

Your chutney is ready.

https://www.youtube.com/watch?v=ngEhgSvHkN4

Cilantro Chutney is a staple condiment in every Indian household that’s made with fresh cilantro, lemon juice, ginger, garlic, green chilies, peanuts, and more.

RECIPE: https://www.honeywhatscooking.com/cilantro-chutney/

3 Tips for Green Cilantro Chutney #cilantrochutney #greenchutney #indianchutney #chutneyrecipe

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