Tag Archives: Coriander chutney

Garlic Greens and Cilantro Mint Chutney

Although it has been incessantly raining, spring is kind of here lurking behind the clouds and walls of rain! I harvested my spring garlic greens stalks to allow the bulbs to grow strong and firm in a couple of months. The smell was intense and heady but much milder that garlic bulbs  and I wanted to put them in just about everything.

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Ended up making  this garlicky cilantro chutney, added some greens to my raw banana kebabs/cutlets and then made a black lentil garlic soup. The rest were chopped up and added to daily omelets and sprinkled on curry dishes.

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This chutney is sparkling with fresh coriander/cilantro, fresh mint and garlic greens. It stores in the fridge really well and can be used in many ways including dipping sauce for cutlets as a salsa for chips, as a sandwich spread as so on. Add some nuts and parmesan and it will become your favorite pesto.

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The recipe is pretty simple and you can adjust the seasoning to taste.

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Garlic Greens and Cilantro Mint Chutney

  • Servings: many
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup chopped garlic greens
  • 1 cup chopped coriander leaves/cilantro
  • 1/2 cup fresh mint
  • 1 or 2 green chilies, chopped
  • 1/2 a lemon juice
  • 1 tsp amchur ( green mango) powder
  • ½ tsp cumin powder
  • Pink Salt to taste

 

Use a power blender to blend all the ingredients together to a paste. Store in a air tight container in the fridge and it will last a while.

Note: Amchur is used to add a sour tangy flavor. If you don’t have it, try chaat masala. If you don’t have that, don’t worry about it – the chutney will still be delicious!

This chutney will be perfect to accompany all the snacks at Angie’s Fiesta Friday where the co-hosts this week are Kaila @ GF Life 24/7 and Laurena @ Life Diet Health

Leek Dosa fritters

These are lovely as appetizer or an afternoon tea. I was experimenting with the store bought Dosa powder and inspired by recipes other awesome bloggers have posted.

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Use 1 packet of Dosa powder and 1/2 cup kefir or yoghurt.

Add:

salt;  1/4 tsp Ajwain(carom seed);  1/2  tsp cumin powder; 1 cup of chopped leeks;  a bunch of chopped cilantro; 2 sprigs of fresh chopped mint;  1 small chopped tomato and 1 chopped green chili.

Using 1 tablespoon of water at a time make a thick paste that has the consistency of cake batter.
Let the mixture sit for about 10-15 mins.
Pan fry the fritters in a large heavy pan using coconut oil.

Server with the Coriander Chutney I had posted earlier.

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Coriander Coconut chutney

I am always exploring good and healing Ayurvedic recipes. The simplicity and balance found in such form of cooking balances the pittas and is good for the soul. This is a variation of a Coriander chutney that I found on an Ayurvedic website and was inspired to try it out.

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Coriander also known and Cilantro contains antioxidants and has antibacterial properties. It has also been documented to be used for traditional treatment of Type 2 diabetes.

All the good stuff aside, I LOVE Coriander and find something to use it in pretty much everyday.

This chutney was served with Methi Roti ( recipe coming), Green pea pulao and yoghurt.

I used frozen shredded coconut that was unsweetened and had no added preservatives.

Cumin and mustard seeds are readily available in supermarket. I have a plant of curry leaves but you can always buy a bunch from the local asian grocery store.

Heeng or Asafoetida is used as a flavor enhanced and as a digestive aid. It has a strong pungent smell so a pinch is just enough. You can choose not to use it at all.

A bunch on green coriander ( stems and all)

1 cup of shredded coconut

water

3 green chilis

2 inch fresh ginger peeled and chopped

1/2 tsp cumin seeds

1/2 tsp mustard seeds

8 pieces of curry leaves

pinch of heeng (Asafoetida)

1 lemon

1 tsp ghee

Blend the Coriander, ginger, coconut and green chili in a blender adding water to bring it to a good consistency.  Add lemon juice and salt to taste

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Sizzle the cumin, mustard seeds  in ghee. Add Heeng and curry leaves. give it about 30 seconds and turn off the heat.

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