CORIANDER CHUTNEY
Categories Condiment/Spread Ginger Onion No-Cook Low Sodium Coconut Fall Coriander Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
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.
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Shakir Rongha
[email protected]This chutney was a bit bland for my taste. I would add more spices next time.
Dana urban
[email protected]I found this recipe to be a bit too spicy for my taste. I would recommend using less chili pepper next time.
Masala Mathoho
[email protected]This chutney is a great way to use up leftover cilantro.
Rambinay Ram
[email protected]I'm not a huge fan of cilantro, but I really enjoyed this chutney. The other flavors balanced out the cilantro nicely.
Ubaid Ullah
[email protected]This recipe is a keeper. I've made it several times now and it's always delicious.
Rachelle Archie
[email protected]I made this chutney for the first time last week and it was a huge success. I served it with samosas and everyone loved it.
Eduards Niedra
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful chutney.
FM. Ridoy
[email protected]This is my go-to coriander chutney recipe. It's always a hit with my family and friends.
Friday Atiemojie
[email protected]I was skeptical about making my own chutney, but this recipe proved me wrong. It's so easy to make and so flavorful. I love the bright, citrusy taste of the cilantro and the hint of heat from the chili pepper.
Meer Uzair
[email protected]This coriander chutney recipe was easy to follow and turned out delicious. I love how refreshing and versatile it is. I've used it as a dipping sauce for samosas and pakoras, and as a marinade for chicken and fish. It's also great stirred into yogurt