Tuesday, July 12, 2011

Cilantro Chutney

This chutney is a staple in north India and is served with lunch, dinner and snacks. It goes very well with biryanis, kebabs, tikkis, pakoras, stuffed paranthas and main dishes. It tastes very well with papads before any meal.

3 cups - Cilantro Leaves
1 ½ tsp - Cumin Seeds
1 tsp - Coriander Powder
1 tsp - Salt
½ tsp - Black salt (optional)
½ cup - Water
2 tbsp - Lemon Juice (or juice of one lemon)

In a blender, grind all of the above ingredients, except the lemon juice into a fine paste by adding very little water. Now add the lemon juice and stir well. Serve it at room temperature.
Lemon juice maintains it’s bright green color and gives tanginess to this chutney. It can be stored in an airtight plastic container for upto 5-6 days in a refrigerator.

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