CORIANDER CHUTNEY

Cilantro is a very common herb that is found in many traditional dishes. Coriander seed and cilantro leaves have many known health benefits and researchers are finding more every day. To learn more about the benefits of cilantro please see this link http://www.healthdiaries.com/eatthis/13-health-benefits-of-coriander-seeds-and-cilantro-leaves.html

A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy Naan and an ideal accompaniment for samosa. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla and dosas amongst many others

Traditionally, chutney was made in a stone maker and perhaps tasted more delicious. My mom’s home, she still use the stone maker to make chutney and to be honest it really is delectable when compared to using any electric grinder.

Ingredients:

Washed and chopped fresh coriander        – 3 cups

Jalapeno                                                5-6 or to taste

Bell Pepper                                              1 no

Grated Ginger                                         1 tbsp

Asafetida powder                                    ¼ tsp

Chat Masala                                         1/2 tsp

Roasted Cumin Powder                           1 tsp

Lime/Lemon Juice                                  1.5 tsp or to taste

Salt                                                    to taste

Oil                                                      1 tsp

Method:

• Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
• Keep pushing down the chutney to help with the grinding process.
• Add the Oil right at the end for a final whirl to preserve the green color.
• Store in the refrigerator.
• Pour the chutney into ice cubes and cover it with aluminum foil. Let it allow freezing.
•  After that take coriander cubes put in the zip log covers  and stored in the freezer .