Comments on: Green Chutney (Coriander Chutney)

By: Prashant

Prashant — Tue, 12 Jan 2010 03:47:07 +0000

Hi guyz ,

My version slightly easy and quick to make and no mess

Ingredient
• Coriander 3-4 bunch
• 1 garlic clove ( big one)
• 1 fist full peanuts
• Green chillies ( as per taste  )
• Salt ( as per taste)

Method
Put everything in a blender and puree it till it becomes smooth, add water in small quantity if required. Overall it should be quite thick paste and should look like pesto only lighter in colour.

That’s it , its that easy to make.

By: Sanjana

Sanjana — Sun, 06 Dec 2009 22:59:32 +0000

Beautiful recipe and gorgeous pictures (as per usual)! I sometimes find big bunches of cilantro (coriander over here in the UK) cheap in my loacl Indian/Pakistani grocery store so I make green chutney similar to this and keep it in the fridge so it’s handy when I’m making curries, soups, pastas and even sandwiches- It just gives the little kick dishes sometimes need!

By: Josh

Josh — Tue, 18 Aug 2009 04:06:54 +0000

This is a standard in my kitchen with the addition of mint and minus the coconut…scoop this into a plain greek style yogurt as an awesome marinade/ sauce for grilled lamb rib chops.

By: heidileon

heidileon — Wed, 05 Aug 2009 10:09:48 +0000

that’s it? that easy? wow, I thought cilantro chutney was more complicated and now that I read your post, I feel like wow, this is a revelation! I’m completely crazy for cilantro and specially for cilantro chutney.

I’m gonna make it right now. Seriously, even though I don’t have grated coconut on hand I will experiment and will substitute the water per coconut milk….tell you later!

By: marc

marc — Fri, 24 Jul 2009 15:02:16 +0000

Nope haven’t tried it. I usually make tamarind chutney as a separate condiment, and love them mixed together.

By: Tim

Tim — Fri, 24 Jul 2009 11:24:43 +0000

I love the colour. Have you ever tried this with tamarind standing in for lemon? It has the great fresh sourness of the lemon but with that distinctive tamarind taste that goes so well with Indian food.

By: tara

tara — Fri, 17 Jul 2009 14:16:05 +0000

Mint is a lively, fresh addition, and I will often throw in a few leaves to the mix. Masala dosas just aren’t the same without a healthy mound of dhania chutney alongside.

By: Camille

Camille — Mon, 06 Jul 2009 16:24:30 +0000

I love green chutney, and I agree with Jenni – I like it when it has a hint of mint. Toasting the spices is definitely the way to go. Plus, it makes the kitchen smell amazing!

By: Syrie

Syrie — Mon, 06 Jul 2009 09:16:18 +0000

Marc this must have smelled and tasted amazing. I love hari chutney and always have to order extra. I can’t wait to try this!

By: Christina@DeglazeMe

Christina@DeglazeMe — Mon, 06 Jul 2009 03:22:07 +0000

This is probably my favorite condiment when I go out for Indian, and I’ve never even considered making it at home! Yours is beautiful — the color, texture, everything. And I bet it is delicious!!

By: Howard

Howard — Sun, 05 Jul 2009 22:56:43 +0000

The colours are amazing and it looks very fresh as well. Chutneys I find are a life saver when I’m feeling less inspired when cooking up some meat or seafood!

By: Jenni

Jenni — Sun, 05 Jul 2009 17:19:14 +0000

Green chutneys are so refreshing! I love mine with a huge handful of mint thrown in. Perfect on papadam:)

By: Ninette

Ninette — Sun, 05 Jul 2009 03:10:19 +0000

Lovely!

By: katiek @kitchensidecar

katiek @kitchensidecar — Sun, 05 Jul 2009 00:27:00 +0000

lookin’ good. The coconut is compelling…

You should submit this to weekend wokking… cilantro is the ingredient of the month…

By: colloquial cook

colloquial cook — Sat, 04 Jul 2009 14:01:47 +0000

The green mango chutney you brought over for “hotdogs on the roof” was another great illustration of your godsent affliction. Ah, sweet sweet disease.