Cilantro Lime Chutney Recipes

CILANTRO CHUTNEY (GREEN CHUTNEY)

Steps:

• Add green chiles, ginger, lime juice and water to the blender. Blend it till smooth. This gives a head-start to the blender, so you don't have to add more water later.
• Trim off about 2 inches of the cilantro stem ends. Wash it 2-3 times and drain it well. Add cilantro and the remaining ingredients to the blender and blend for 30 seconds.
• Adjust seasoning and consistency. Store chutney in refrigerator for up to a week.

CILANTRO CHUTNEY

Steps:

• Purée all ingredients in a food processor until smooth.

CILANTRO-LIME CHUTNEY

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then, in a food processor or a blender, blend together the green chili peppers, ginger, bell pepper, and scallion greens until minced. Add the cilantro and mint to the work bowl and process, scraping the sides with a spatula a few times, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process to make a smooth chutney.2. Add the chaat masala, sugar, and salt and process again. Adjust the seasonings. Transfer to a bowl and lightly mix in the cumin with some of it visible as a garnish. Serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CILANTRO-DATE CHUTNEY

Steps:

• Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
• Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
• Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.

CILANTRO-MINT CHUTNEY

Steps:

• In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.