First off, I have to give a HUGE apology to Pragati for not getting this post up earlier! Sometimes our busy lives get in the way of our cyber ones, why can’t we all just be rich bloggers like Pioneer Woman? Haha. Either way, I am so excited to have Pragati from Get Fresh With Food here guest posting today. I love finding new ethnic recipes and her blog is full of them; not to mention I LOVE her photography!
Coriander Chili Chutney
Hi, my name is Pragati Chopra and I am the name behind the blog Get Fresh with Food. It was my mom who introduced me to her kitchen through washing dishes. Mom needed help and at 6 years of age I need a reason to play with water. Slowly I graduated to cooking in my mom’s kitchen. Even then, when I would cook, mom would conveniently take care of the cleaning. Once I moved out I realized it takes a lot more to run a kitchen. That’s when I learnt to plan meals, shop economically, and clean up after.
Get Fresh with Food came out of the need to cook regularly with fresh and healthy ingredients without spending too much money or time. Today I will share a Coriander Chili Chutney recipe that I make whenever I have a bunch of coriander wilting away in my fridge.
This chutney is regularly cooked in Indian kitchens and I have tasted many versions of it. Some versions call for granny smith apples, or cashews, or mint, or tamarind flavored water. The idea is to provide a fresh, tangy, hot side that accompanies appetizers like samosa, chicken tikka, tandoori chicken, meat kebabs, and the list goes on.
- 2½ cup of roughly chopped coriander (cilantro) leaves and stems
- 3 – 4 Thai green chilies
- 2 tbsp lemon juice
- 3 tbsp peanuts
- ½ tsp cumin seeds
- ½ tsp salt
- ½ tsp sugar
- 3 tbsp of water
- Place a flat frying pan on medium heat and add the cumin seeds to it. Roast them for a couple of minutes. Once the cumin seeds start to darken then quickly remove the pan from the stove or else the seeds will burn.
- Put the cumin seeds in a grinder and grind into a fine powder.
- In a mixer add all the ingredients together and blend to a fine paste. Serve cold.
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