RCI-SC.007.0335.001
Uncooked Cilantro Chutney
A spicy tropical relish for any vegetable, potato or curry. Source: © 2000 Dr.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- bunch of fresh cilantro leaves (also called Chinese parsley or coriander)1 unit
- 1 tsp
- 1 tbsp
- ¼ tsp
- artificial coconut flavor (optional)⅛ tsp
- ¼ cup
Method
1
Rinse the fresh cilantro leaves thoroughly under cool running water and pat dry with paper towels or a clean cloth to remove excess moisture.
2
Roughly chop the dried cilantro leaves into smaller pieces to make blending easier and help release the flavors.
3
Add the chopped cilantro, raisins, lemon juice, salt, and artificial coconut flavor (if using) to a blender or mortar.
4
If using mint leaves, add them to the blender along with the other ingredients for a fresher, more complex flavor profile.
5
Blend or grind all ingredients until a coarse paste forms, stopping occasionally to scrape down the sides of the blender or mortar with a spoon.
6
Adjust the seasoning by tasting the chutney and adding more salt or lemon juice if needed to suit personal preference.
7
Transfer the finished chutney to a serving bowl and serve immediately as an accompaniment to Indian dishes such as samosas, dosas, or other appetizers.