Coriander (Cilantro) Peanut Chutney
By DK on Mar 18, 2013
One of the most important elements to Indian cooking is Chutney. Every region has its own method, variation and culinary use but a cuisine without one? Nah! You would be hard pressed to find that. Having lived both in Northern and Southern regions of India, I have a palate for a variety of chutneys. The amount of bliss I get while enjoying fluffy idlis with Coconut chutney, the sensation of pairing crispy dosas with tomato chutney and Onion chutney (not to speak about the sambar) is unexplainable.
Likewise goes for Northern dishes. The tangy Tamarind Chutney, Red chutney and green chutney drizzled over Chaats is ambrosial to say the least. What makes this even better is the fact that you could make these in a jiffy with just few ingredients. Add them together in a blender and tada - a delicious dip is all ready for a parrtyyyy!. This simple Coriander Chutney is all that (and some more :)).
This is an extremely refreshing chutney and the only criteria for the diner is that he/she must like the cilantro/coriander's taste. If you don't, then its not for you. Its very aromatic and fresh tasting with lemon adding a citrusy tang to it. You don't taste the peanuts in this really but it adds to the body of the chutney.I like to add it since it adds protein to the otherwise not very nutritious (although very delicious) chutney.
recipe adapted minimally from mangoes and curry leaves cookbook
Prep Time: Under 15 min
Cook Time: Under 15 min
Yield: Makes 1 cup with few tbsp + or - depending upon the desired consistancy
- 2 cups (abt 160 grams) coarsely chopped Coriander( Cilantro) , see Tips
- 1 Jalapeno, seeded -see Tips
- 2 tbsp skinned Peanuts
- 1 tsp Cane Sugar, see Tips
- 1 tsp Cumin seeds, see Tips
- 1 (abt 4 tbsp fresh juice) large Lemon, or to taste
- Salt to taste
Tips1. Cilantro Leaves: I personally find that the taste differs slightly every time I make it depending on how fresh my leaves are. The more aromatic and tender the leaves, better this chutney. Even if its not fresh, simply adjust the seasoning to make it optimal for you.
2. Jalapeno: Given that I don't add heat to my food, I usually skip it. But depending on your preference, you can add more. If you really like your heat, you can instead add 3-4 Serrano chiles, seeded if desired to this.
3. Cane Sugar: You can use regular white sugar instead.
4. Cumin Seeds: Or use 1/2 tsp (or to taste) cumin powder.
Dry roast the peanuts in a skillet. Takes around 1-2 minutes.
Chop the cilantro coarsely. I also used the stems for this recipe and you can do the same if yours have tender stems. If too tough, then just use the leaves.
Add it to the food processor along with the peanuts.
Add rest of the ingredients - Jalapeno/Serrano (if using), sugar, salt , whole (or ground) cumin and lemon juice.
Give it a whirl and blend until smooth. Do a taste test and adjust the seasoning to balance the sweet and tart flavors. You can also add few drops of water if you want a more pourable consistency.
Serve within 1-2 hours 'cos it looks its best then otherwise it starts to look a bit dull. I usually serve it with assortment of Indian snacks like Sabudana Vadas, Batata Vadas, Cauliflower Pakoras, Fried Tofu, Stuffed Bread Pakoras, Aloo Bonda, Paneer Cigar Rolls, Kachori, Khaman Dhokla and Katta Dhokla
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