Uncooked Cilantro Chutney

Uncooked Cilantro Chutney Recipe - Traditional Indian Condiment

Region / culture: India | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Uncooked cilantro chutney is a flavorful and versatile sauce that can be used as a condiment or a topping for various dishes. It is easy to make and adds a burst of fresh flavor to any meal.

History

Cilantro chutney has its origins in Indian cuisine, where it is commonly used as a dipping sauce or accompaniment to dishes such as samosas and pakoras. The combination of fresh cilantro, lemon juice, and spices creates a vibrant and aromatic sauce that enhances the flavors of any dish.

Ingredients

1 bunch of fresh cilantro leaves (also known as Chinese parsley or coriander)
1 tsp lemon juice
1 tbsp raisins
0.25 tsp salt (optional)
0.13 tsp artificial coconut flavor (optional)
0.25 cup mint leaves (optional for a different flavor)

How to prepare

In a blender, combine all ingredients until smooth, adding water to achieve the desired consistency.
This sauce adds variety when served over vegetables, rice dishes, and makes an interesting topping for baked potatoes.

Variations

Add a pinch of cumin or coriander powder for a different flavor
Substitute lime juice for lemon juice for a tangier taste
Add a green chili for a spicy kick

Cooking Tips & Tricks

Use fresh cilantro for the best flavor

- Adjust the amount of lemon juice and salt to suit your taste preferences

- Add mint leaves for a different flavor profile

- Blend the ingredients until smooth for a creamy texture

Serving Suggestions

Serve the cilantro chutney as a dipping sauce for samosas, pakoras, or grilled meats. It can also be drizzled over roasted vegetables or mixed into rice dishes for added flavor.

Cooking Techniques

Blend all ingredients in a blender until smooth

Ingredient Substitutions

Use parsley or mint in place of cilantro

- Use lime juice instead of lemon juice

Make Ahead Tips

The cilantro chutney can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the cilantro chutney in a small bowl with a garnish of fresh cilantro leaves or a sprinkle of cumin powder.

Pairing Recommendations

Pair the cilantro chutney with grilled meats, roasted vegetables, or as a topping for tacos or burritos.

Storage and Reheating Instructions

Store the cilantro chutney in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Nutrition Information

Calories per serving

Calories: 20 per serving

Carbohydrates

Carbohydrates: 4g per serving

Fats

Total Fat: 0g per serving

Proteins

Protein: 0g per serving

Vitamins and minerals

Cilantro is a good source of vitamin K, vitamin C, and potassium

Alergens

This recipe is gluten-free, dairy-free, and nut-free

Summary

This cilantro chutney is low in calories and fat, making it a healthy addition to your meals.

Summary

Uncooked cilantro chutney is a versatile and flavorful sauce that can elevate any dish. With its fresh and zesty flavors, it is sure to become a staple in your kitchen.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Uncooked Cilantro Chutney. It was a warm summer day, much like today, when I stumbled upon it in an old cookbook that I had picked up at a yard sale. The vibrant green color of the chutney caught my eye, and I knew I had to try it.

I had always been a fan of cilantro, with its fresh and zesty flavor, so I was eager to see how it would come together in a chutney. The recipe called for simple ingredients – fresh cilantro, green chilies, garlic, ginger, lime juice, and salt. It seemed like a breeze to make, and I couldn't wait to give it a try.

I gathered all the ingredients and got to work. I washed the cilantro leaves and removed the stems, leaving just the fragrant leaves behind. I chopped them up finely and added them to a blender. Next, I added the green chilies, garlic, and ginger, giving the mixture a good blitz until everything was well combined.

The aroma that wafted from the blender was intoxicating – a spicy, citrusy scent that made my mouth water. I added a squeeze of fresh lime juice and a pinch of salt, giving it a final pulse to mix everything together.

I couldn't resist taking a taste, and I was blown away by the burst of flavors that exploded in my mouth. The chutney was bright and tangy, with a kick of heat from the chilies and a hint of freshness from the cilantro. It was unlike anything I had ever tasted before, and I knew I had stumbled upon something truly special.

I served the chutney alongside some crispy papadums and watched as my family eagerly dove in. Their eyes widened with delight as they tasted the vibrant flavors of the chutney, each bite a burst of freshness and spice. It quickly became a staple in our household, a must-have condiment that we couldn't get enough of.

Over the years, I have made this chutney countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, passing on the joy of this simple yet flavorful condiment. It has become a signature dish of mine, one that always brings a smile to the faces of those who taste it.

I often think back to that warm summer day when I first discovered the recipe for Uncooked Cilantro Chutney. It was a turning point in my culinary journey, opening my eyes to the endless possibilities of flavor and creativity in the kitchen. I am grateful for the serendipitous find of that old cookbook, for it has brought me so much joy and inspired me to continue exploring the world of cooking.

As I sit here now, preparing another batch of my beloved chutney, I am filled with a sense of nostalgia and gratitude. This recipe has become more than just a dish – it is a reminder of the joy that cooking can bring, the connections it can forge, and the memories it can create. And for that, I am forever thankful.