Local Heart, Global Soul

June 23, 2013

Step-by-Step Indian Cooking Lesson: Fresh Coriander Chutney

Filed under: FOOD,INDIA,Indian Cusine,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
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(photograph © Kiwidutch)

(photograph © Kiwidutch)

Fresh Coriander Chutney

1 large bunch of fresh Coriander
1 green chili
1 clove garlic
½ Cup tamarind juice (or lemon juice)
1 teaspoon sugar
½ teaspoon salt (to taste)

Although our Indian cooking class teacher refers to this as a “chutney”recipe, for me personally the fact the it doesn’t have large solid bits of fruit or vegetable in it makes it more of what I’d call a “sauce”or “dipping sauce”.

Then I googled “Fresh Coriander Chutney” to see if I could find some history behind the recipe and instead found a whole slew of recipes that look somewhat similar to this one (same thin-ish consistency as far as I can make out) so I hold my hands up and stand completely and utterly corrected, this is what more people call “chutney”. (you learn something new every day!).

Method:

Place all ingredients together in a blender and blend into a thick smooth paste. If the mixture becomes watery, place on the heat and let the chutney thicken.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Put the garlic and coriander to the blender…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the salt and sugar…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the tamarind water…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Blend the mixture until all of the coriander has been pureed…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Check the seasonings and serve…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

The chutney can be used as a dip for any starter (e.g. samosa, kebabs, fish fry etc).
Teacher’s Notes: The chutney can be kept in the fridge for a week and in the freezer for a month, in an airtight container.

Kiwi’s note:  This is a very tangy chutney / sauce so if you are looking for something bursting with freshness and flavour to go with your spicy dishes, this would be an excellent bet.

p.s. If anyone would like a copy of the Indian Cooking Lesson series of recipes (just the text and not the photos) for easier printing,  just let me know via the comments.

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