Ingredients with Measurements:
- 2 cups fresh coriander leaves, washed and chopped
- 6-8 garlic cloves, peeled
- 2 green chilies, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 cup lemon juice
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, add the chopped coriander leaves, garlic cloves, green chilies, cumin seeds, and salt.
2. Pulse the ingredients until they are roughly chopped.
3. Add the lemon juice and water to the blender and blend until the mixture becomes a smooth paste.
4. Taste the chutney and adjust the seasoning as needed.
5. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of chutney
- Serving size: 1-2 tablespoons per person
Nutritional information:
- Calories: 10 per serving
- Fat: 0.1g
- Carbohydrates: 2g
- Protein: 0.5g
Substitutions for ingredients:
- If you don't have fresh coriander leaves, you can use cilantro instead.
- If you don't have green chilies, you can use red chilies or jalapenos.
- If you don't have lemon juice, you can use lime juice instead.
Variations:
- Add 1/4 cup of grated coconut for a coconut coriander chutney.
- Add 1/4 cup of roasted peanuts for a peanut coriander chutney.
- Add 1/4 cup of mint leaves for a mint coriander chutney.
Tips and tricks:
- To make the chutney spicier, add more green chilies.
- If the chutney is too thick, add more water to thin it out.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- The chutney is best served at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish the chutney with a few coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- This chutney goes well with samosas, pakoras, and other Indian snacks.
Suggested side dishes:
- Serve the chutney with naan bread or rice.
Troubleshooting advice:
- If the chutney is too bitter, reduce the amount of coriander leaves and increase the amount of lemon juice.
Food safety advice:
- Make sure to wash the coriander leaves thoroughly before using them in the recipe.
Food history:
- Coriander and garlic chutney is a popular condiment in Indian cuisine and is often served with snacks and street food.
Flavor profiles:
- This chutney is spicy, tangy, and herbaceous.
Serving suggestions:
- Serve the chutney as a dipping sauce for snacks or as a condiment for Indian dishes.
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Region: Indian