Condiments
10 servings
Cilantro Chutney (Coriander Chutney)
Vegetarian / plant-based where suitable
Base yield: 10 servings | Current target: 10 servings
AllergensPeanuts | May contain: Tree, Nuts, 10
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly
Kcal97 kcal per 100g/100ml | 41 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Coriander, fresh, raw – GB15 | 180 g | 180 g | 180 g |
| 3 cup chopped Peppers, capsicum, chilli, green, raw – GB15 | 40 g | 40 g | 40 g |
| 2 average pepper TRS Ground Cumin Jeera Powder 400g – BRANDB | 10 g | 10 g | 10 g |
| 0.03x Per pack Schwartz Asafoetida 52g – BRANDB | 5 g | 5 g | 5 g |
| 0.1x Per pack Ginger, fresh – GB15 | 5 g | 5 g | 5 g |
| 1x Average Portion Lemon juice, fresh – GB15 | 2.5 g | 2.5 g | 2.5 g |
| 1/2 teaspoon Water, tap, drinking – N | 80 g | 80 g | 80 g |
| 0.4x Average glass Peanuts, roasted and salted – GB15 | 50 g | 50 g | 50 g |
Method
- Rinse the coriander well and shake off the excess moisture. Trim away any tough stems and roughly chop the tender leaves and stalks.
- Remove the stalks from the green chillies and deseed them if you prefer a milder chutney.
- Add the peanuts, green chillies, salt, cumin, hing, ginger, coriander, lemon juice, and a little water to a blender jar.
- Blend until smooth, scraping down the sides as needed and adding more water only if required.
- The chutney should be thick and spreadable. Taste and adjust the salt, chilli, or lemon to suit.
- Serve with snacks such as pakora, samosa, or sandwiches. Refrigerate leftovers for up to 4 days.
Chef Notes
Whole items may need practical kitchen rounding after scaling.
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