Ingredients and Method to make Cilantro Chutney
2 packed cups cilantro (coriander leaves/ hara dhania)
1/2 packed cup mint leaves (pudina )
3 Thai or Indian variety green chilies cut fine (or to taste)
1 inch ginger cut into little pieces
1/4 tsp roasted and powdered cumin(jeera powder)
salt to taste (I used approx 1/2 tsp)
1 tsp lemon juice
Roast cumin seeds on low to medium low heat until it emits an aroma. Remove, cool and grind to fine powder. As I mentioned in this post, I usually roast about 1/4 cup of jeera seeds, powder and store in an airtight container and use as required in various recipes.
Wash and drain the cilantro and mint leaves. Puree the leaves with the green chilies, ginger, adding just as much water as required to a smooth paste. Add salt to taste, cumin powder and lemon juice and give it another turn in the blender.
The copyright of this content belongs to Veginspirations.com
Remove and store in an air tight container and use as required in chaats, with samosas or in a sandwich or as a dip with veggies/ chips
2 packed cups cilantro (coriander leaves/ hara dhania)
1/2 packed cup mint leaves (pudina )
3 Thai or Indian variety green chilies cut fine (or to taste)
1 inch ginger cut into little pieces
1/4 tsp roasted and powdered cumin(jeera powder)
salt to taste (I used approx 1/2 tsp)
1 tsp lemon juice
Roast cumin seeds on low to medium low heat until it emits an aroma. Remove, cool and grind to fine powder. As I mentioned in this post, I usually roast about 1/4 cup of jeera seeds, powder and store in an airtight container and use as required in various recipes.
Wash and drain the cilantro and mint leaves. Puree the leaves with the green chilies, ginger, adding just as much water as required to a smooth paste. Add salt to taste, cumin powder and lemon juice and give it another turn in the blender.
The copyright of this content belongs to Veginspirations.com
Remove and store in an air tight container and use as required in chaats, with samosas or in a sandwich or as a dip with veggies/ chips
