Coriander is considered both as a herb and a spice, since both its leaves and seeds are used in various types of cooking. In fact all parts of the plant are edible, and I realised that the roots have much stronger flavour than the stem and leaf. I prefer to chop up the whole plant (including the roots) when I add it to the curries and soups, which gives a much stronger flavour. Don’t forget to wash it thoroughly in plenty of cold water just before use!
Coriander chutney is a dish in which fresh coriander leaves plays a main role. This is the perfect way to use up the remainder of the bunch of coriander you bought from the green grocer.
In India chutneys are mostly made with fresh ingredients like coriander, mint, coconut and tomato. In contrast, ‘chutney’ in Europe refers to long lasting preserves made with fruits or vegetables, sugar, vinegar and spices. These can be kept for long periods where as the fresh Indian chutneys has to be consumed quickly and this chutney is one of them.
The coriander chutney can be stored in the refrigerator for a couple of days and I usually make chutney sandwitches with the remainder. They are super delicious and make a perfect sandwich for lunch. Do not forget to spread a generous amount of butter just before spreading the chutney onto the bread, as this will give you a nice contrast in flavour when you bite into the sandwich and it also helps it keep for longer.
You can also serve this as an accompaniment to samosas, or as a sauce with any grilled meat or fish. I love to have a generous serving of this chutney with a slice of freshly baked home made bread with my afternoon tea. Try this for a weekend brunch as a treat for the family!
- Coriander leaves-1 cup
- Fresh grated coconut-1/2 cup
- Ginger(chopped)-1/2 teaspoon
- Garlic(chopped)-1/4 teaspoon
- Lime juice-1 teaspoon
- Plain Yogurt-1 tablespoon
- Green chilli-1
Blend all the ingredients together with little water until you get a bright green chutney.