Coriander Chutney

November 14, 2009

Coriander Chutney - kvalifood.com

A bright, punchy chutney dominated by fresh coriander (cilantro) with roasted peanuts for body. It has a thick, pesto-like consistency and is served with kebabs, tikka, pakoras, samosas, and as a sandwich spread. No cooking required.

Makes ca. 200 g

Ingredients

100 g fresh coriander (cilantro), leaves and tender stems
50 g roasted peanuts, unsalted, skins removed
3 cloves garlic
2-3 small green chilies, roughly chopped, to taste
3 tbsp lemon juice
1 tsp salt
1 tsp sugar
1/2 tsp cumin seeds (or 1/4 tsp cumin powder)
2-4 tbsp water, as needed

Directions

Wash the coriander thoroughly. Discard thick woody stems but keep all leaves and tender stems. Shake off excess water and roughly chop.
If using raw peanuts, toast in a dry pan over medium heat 3-4 minutes until golden. Cool and rub off skins.
Add the peanuts, garlic, chilies, cumin seeds, salt, and sugar to a blender. Pulse a few times to break down the peanuts.
Add the chopped coriander and lemon juice. Blend, scraping down the sides as needed. Add water one tablespoon at a time – just enough for the blender to work. The chutney should be thick, like pesto.
Taste and adjust: more chili for heat, more lemon for tang, more salt or sugar to balance.
Transfer to a clean jar. Press cling film directly onto the surface to prevent browning.

Notes

Refrigerates for up to 5 days. Freezes well in ice cube trays for 2-3 months.
Do not over-blend. Prolonged blending of coriander releases bitter compounds. Chop before adding and blend in short pulses.
For a coconut variation, replace peanuts with 50 g desiccated or fresh grated coconut.
Without peanuts, the chutney will be thinner and brighter – the basic street-style version.
Mix 1 part chutney with 3 parts yogurt for a quick dip.