Coriander Chutney
Author: Spoon With Me, Adapted from Indian Home Cooking by Madhur Jaffrey
Recipe type: Condiment
Cuisine: Indian
Ingredients
- 2 medium bunches of cilantro, lower stems removed (about 8 oz without lower stem weight)
- 2 tablespoons plus 1 teaspoon lemon juice
- 1 small jalapeño or serrano pepper, coarsely chopped
- ¾ teaspoon ground cumin (cumin is especially good when the seeds are toasted, then ground. See note*)
- ¾ teaspoon sea salt or kosher salt (or salt to taste)
- ¼ teaspoon sugar
- ¼ teaspoon freshly ground black pepper (or to taste)
- ¼ cup water as needed
Instructions
- Combine all ingredients in a food processor. Blend until you have a smooth puree, adding water a tablespoon at a time if needed. Store in a non-metallic bowl.
Notes
For toasted ground cumin seeds: Heat a medium frying pan over medium-high heat. Add cumin seeds and stir or toss frequently until aromatic and slightly darkened. Allow to cool slightly, then grind in a spice grinder or coffee grinder.
Recipe by Spoon With Me at https://spoonwithme.com/samosa-pie-tamarind-coriander-chutneys/