Best 12 Coriander Chutney Recipes

CORIANDER AND MINT CHUTNEY

Steps:

• Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
• Remove from mixer into a serving bowl.
• Add salt and sugar.
• Stir in lemon juice.
• Serve alongside cutlets, kebabs, etc.
• or as a sandwich spread.
• NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
• Enjoy!

CORIANDER, MINT, AND CHILI CHUTNEY

Steps:

• In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

CORIANDER MINT CHUTNEY

Steps:

• Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.

THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY

Steps:

• Snip of the roots from both the bunches.
• Peel the garlic cloves and clean the ginger piece.
• Remove stalks from green chillies.
• Put all ingredients in a blender, add salt, sugar, and lime juice.
• Grind to make a smooth paste.
• Remove in a bowl.
• Chill to serve.
• Green chutney can be refrigerated for up to 6-7 days.

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY

Steps:

• Make the chutney:
• In a blender or food processor blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the coriander and blend the mixture until it is ground fine. (This recipe makes what is known as a dry chutney, which has a slightly grainy texture.) The chutney may be made 8 hours in advance and kept covered and chilled. Makes about 1 cup.
• Make the soup:
• In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened, add the squash and 1/2 cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender. Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes. In a blender or food processor purée the mixture in batches and strain it through a sieve into a large bowl. The soup may be made 1 day in advance and kept covered and chilled.
• Ladle the soup into 8 bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.

GROUND CILANTRO (CORIANDER) CHUTNEY

Steps:

• Seed and roughly chop the chillies.
• Crush the garlic with the salt.
• Place these and the remaining ingredients in a food processor or blender and work until smooth.
• Pack into a small dish, cover and chill until ready to use.

GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)

Steps:

• Wash coriander, drain well to remove any excess moisture.
• Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
• Remove to a serving dish.
• Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
• Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
• Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.

CHATNI GASHNEEZ (CORIANDER CHUTNEY)

Steps:

• Pack chopped coriander (leaves) firmly into cup to measure.
• Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
• Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.
• Add salt to taste, place ina bowl and chill until required.
• Serve with kababs.
• Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar.
• Gradually stir in lemon juice or vinegar and add salt to taste.

CORIANDER CHUTNEY

Steps:

• In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.

GREEN CORIANDER CHUTNEY

Steps:

• Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
• Add the coriander and mint and pulse until they are blended.
• Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
• This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.

SPICE-RUBBED ROAST PORK LION WITH CRANBERRY AND CORIANDER CHUTNEY

Steps:

• Preheat oven to 350. Mix first 6 ingredients in small bowl to blend. Place pork on rack in large roasting pan. Rub spice mixture over. Roast until meat thermomter insered into center registers 150, about 2 1/2 hours. Transfer roast to platter. Ten with foil; let stand 10 minutes. Carve roast and serve with chutney.

FRESH CORIANDER CHUTNEY

Steps:

• Place all ingredients in a food processor. Pulse to a fairly coarse, even texture. Serve with pakoras, deep fried tempura vegetables or rice and curry.