Ingredients with Measurements:
- 2 cups fresh coriander leaves
- 1/2 cup chopped onion
- 2 tbsp grated ginger
- 2 garlic cloves
- 2 green chilies
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/4 tsp black pepper
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Wash the coriander leaves and chop them roughly.
2. In a blender or food processor, add the coriander leaves, chopped onion, grated ginger, garlic cloves, and green chilies.
3. Add lemon juice, water, salt, sugar, cumin seeds, coriander seeds, and black pepper.
4. Blend all the ingredients until smooth.
5. Taste and adjust the seasoning if needed.
6. 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
Nutritional information:
Serving size: 1 tbsp
Calories: 10
Total Fat: 0.1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 98mg
Total Carbohydrate: 2.1g
Dietary Fiber: 0.4g
Total Sugars: 0.8g
Protein: 0.4g
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 chili flakes or cayenne pepper.
- If you don't have coriander seeds, you can use ground coriander.
Variations:
- You can add mint leaves to the chutney for a refreshing flavor.
- You can add roasted peanuts or cashews for a nutty flavor.
- You can add tamarind paste for a tangy flavor.
Tips and tricks:
- You can adjust the consistency of the chutney by adding more or less water.
- You can store the chutney in an airtight container in the refrigerator for up to a week.
- You can freeze the chutney in an ice cube tray and use it as needed.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the chutney in a small bowl with a spoon.
Garnishes:
Garnish the chutney with fresh coriander leaves or chopped green chilies.
Pairings:
This chutney goes well with Indian snacks like samosas, pakoras, and chaat.
Suggested side dishes:
Serve the chutney with naan bread or rice.
Troubleshooting advice:
- If the chutney is too spicy, add more lemon juice or sugar to balance the heat.
- If the chutney is too thick, add more water to thin it out.
Food safety advice:
Make sure to wash the coriander leaves thoroughly before using them.
Food history:
Chutney is a condiment that originated in India and is now popular all over the world. It is usually made with a combination of fruits, vegetables, herbs, and spices.
Flavor profiles:
This coriander and ginger chutney is tangy, spicy, and slightly sweet.
Serving suggestions:
Serve the chutney as a condiment with Indian snacks or as a dipping sauce for grilled meats.
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Region: Indian