CILANTRO CHUTNEY
Made with fresh cilantro, ginger, green chilies, lemon juice, this Cilantro Chutney is the perfect accompaniment to Indian meals!
Provided by Manali
Categories Sides
Time 10m
Number Of Ingredients 10
Steps:
- Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
- To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
- Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
- Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.
Nutrition Facts : Calories 65 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 180 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
YOGURT-MINT CHUTNEY
Delicious and goes great with BBQ skewers (vegetarian or otherwise!).
Provided by stellarr
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 2.7 g, Cholesterol 7.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 411.4 mg, Sugar 1.7 g
YOGURT CHUTNEY WITH ROASTED DALS AND SPICES
Number Of Ingredients 16
Steps:
- 1. Prepare the dals and the cumin. Then heat the oil in a small nonstick wok or saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.2. Quickly add the asafoetida, curry leaves, green chili peppers, coconut, and ginger, and cook, stirring until the coconut is golden, about 5 minutes. Add the cilantro and stir another 5 minutes. Transfer to a blender or a food processor and process to make a smooth paste.3. Place the yogurt in a serving bowl, mix in the processed herb and coconut paste, then add the roasted dals, cumin (save some cumin for garnish), and the salt, and stir to mix well. Sprinkle the reserved cumin on top and serve. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MINTY YOGURT CHUTNEY
Sometimes Indian cooks use yogurt to make a cooling, barely-spicy raita sauce to accompany a meal. But for snacking, and to give a lift to anything that dips into it, you can also make yogurt into a fiery chutney.
Provided by David Tanis
Categories quick, condiments, sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- Using a food processor or blender, grind mint, cilantro, chiles, scallions, salt, sugar and cayenne to a purée, adding a small amount of water if necessary.
- Transfer mixture to a small bowl, stir in yogurt and mix well. Taste and adjust seasoning. It should be very spicy.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 11 grams
ROASTED DAL AND FRESH GREEN CHILI PEPPER CHUTNEY
Number Of Ingredients 6
Steps:
- 1. Place the dal in a small cast-iron or nonstick skillet and dry-roast over medium heat, stirring and shaking the pan until golden, 1 to 2 minutes. Let cool, then grind in a spice or coffee grinder to make a fine powder.2. Place the cilantro, green chili peppers, garlic, and lemon juice in a blender or a food processor and process until smooth. Add the ground dal and the salt and process once again to mix. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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