Green coriander chutney – Mumbai style
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We’ve all eaten Indian chutneys in some or the other form. Be it the fancy bottle of Mango chutney you picked up at a specialty grocery store, or a coconut chutney you had at a South-Indian restaurant, chutneys form an important part of the Indian cuisine. Chutneys are a wet, coarse blend of spices, vegetables, at time nuts and other flavorings that go as a condiment with meals from cuisines across India. The South-Indians are famous for their coconut & tomato chutneys and Indians from the state of Maharashtra and Gujarat, make spicy peanut chutneys, Coriander / Cilantro chutneys, Tamarind chutneys and Mango chutneys. Each chutney has a wonderful flavor and aroma.
In this post, I am going to show you how to make real coriander chutney, that back in Mumbai, is used as a condiment with fried snacks and even spread over bread in sandwiches, to name a few uses. I like to call it the pesto of India. I’ve seen the coriander green chutney in various forms, depending on the ratio of ingredients used. I’ve eaten the watery, tangy, super spicy type, which is prepared with a generous portion of green chilies and lemon juice. And then I’ve had the creamy, almost buttery type which is used in sandwiches. My recipe has peanuts, which give the chutney a thick body and amazing flavor. I use whole garlic pods, fresh ginger and freshly cracked pepper to add the extra taste. What I however enjoy the most about my chutney recipe is that it is truly healthy. Coriander leaves are excellent for health and even better when eaten as this fun preparation.
While making the chutney is a little time-consuming, it can be made in bulk and stored in the fridge for upto 2 weeks.
You will need:
- 2 bunches coriander / cilantro, washed well and gently dried
- About a handful of unsalted, roasted peanuts
- 2-3 small thai green chilies, washed, and stems cut
- 1 inch piece ginger, peeled
- 1 large of clove of garlic, peeled
- 1 heaping teaspoon freshly ground black pepper
- 1 teaspoon Chaat masala
- salt to taste
- Juice of a whole lemon
- A blender
- Start by separating the coriander leaf from the stem. I avoid using the entire stem in the chutney as the chutney then has too many strings of fiber in it. The following picture shows which part of the coriander stem should be used for the chutney. Use only the top portion of the coriander stem – upto the second set of leaves. You can use the unused stems in soups and other vegetable preparations to add extra flavor. Remove the stems from the dish before serving.
- Place all the leaves in a blender
- Add all the other ingredients in the blender with about 1/2 cup water. Blend to a puree. If you want the chutney thinner, add more water