Featured Foodie Friday: Get Fresh With Food

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

When Jenny kindly invited me to write a guest post for Savour the Senses, I felt honored! Thanks to Savour the Senses, I have been introduced to some fantastic recipes and blogs!

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.

5.0 from 2 reviews
Coriander Chili Chutney
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Put the cumin seeds in a grinder and grind into a fine powder.
  3. In a mixer add all the ingredients together and blend to a fine paste. Serve cold.

1 Year Ago: Creme Brulee

Related Posts

This entry was posted in Guest Posts, Recipes, Sauces and tagged , , , , , , , . Bookmark the permalink.

8 Responses to Featured Foodie Friday: Get Fresh With Food

  1. Maureen says:

    Lovely to meet you, Pragati and I’m eager to check out your blog. This coriander chili chutney looks wonderful!

  2. yumm, green chutney! always enjoy this dip with some warm freshly cooked pakora. I hadnt tried a peanut chutney version before. thanks for sharing!

  3. Pragati says:

    I am not sure what ur apologizing for!! But thx Jenny for inviting me to post!! This was an exciting experince for me.

  4. Pingback: Guest Post for Savour the Senses: Coriander Chili Chutney | Get Fresh with Food

  5. Kimby says:

    Thanks for the great way to use up cilantro — this dip sounds fresh and fantastic! Loved hearing about how you grew into your present day love of cooking, Pragati. Very nice guest post!

  6. Hi Pragati, nice to meet you :) What an absolutely delightful Chutney!

  7. ag says:

    mmmmmmmm looks delicious. how long will this keep fresh for?

  8. Nivedita says:

    I really love coriander chutney! My mom often makes it. But I’ve never tasted it before with peanuts. Thanks Pragati for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *


one + = 9

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: