"Cilantro is part of the Apiaceae family as is carrots, celery and parsley. It is widely used in Indian, Middle eastern, Mexican and Asian meals. It took me a while to realize that cilantro and coriander leaf are one in the same. Cilantro is the Spanish word for coriander. People say you either loathe cilantro or love cilantro. I definitely fall in the category of loving the vibrant, peppery and citrusy tones of cilantro. I use coriander in a multitude of my recipes. Not only does it add color and flavor, cilantro or coriander leaf has health benefits too. Apart from the flavor it imparts to soups, salads and curries, it is a great source of antioxidants. It prevents cellular damage caused by free radicals. Cilantro extract reduces pain and inflammation and has anti fungal properties. It contains Vitamin C, vitamin A along with potassium, manganese and folate. This chutney can be used in curries when you do not have cilantro in hand or served with appetizers and snacks like pakoras, chaat, samosas and dahi vadas."
Cilantro Chutney with Ginger
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Recipe Intro From sarchakra
Cilantro lovers only! This vibrant chutney is one of those good-on-everything condiments that adds an instant burst of flavor to your meals. Packed with fresh cilantro, whole cumin seeds, green chilies, and apple, it’s the perfect addition to your meal prep repertoire because it will last in the fridge for 5 days or can be frozen into ice cubes and defrosted in a flash! This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month.
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Prep time 10mins
Serves or Makes: 5
Recipe Card
ingredients
- 3 cups washed and chopped coriander leaf
- 4 green chilies
- 1 inch grated ginger
- 4 cloves cut into pieces garlic
- 2 teaspoons cumin seeds
- sea salt
- 2 teaspoons sugar
- 1/4 cut into slices apple
- juice of ½ a lemon
Method
Step 1
In a blender add chopped coriander leaves, green chilies, garlic, and mix. Add in grated ginger, sea salt, water, apple, sugar, lemon juice and blitz. Add apple slices and blend to a smooth paste.
Step 2
Notes If using the chutney fresh, keep it in the fridge. It will stay good for up to 5 days. If storing for later, pour in ice trays and freeze. Once frozen take the cubes out and store in a ziplock bag. This way it lasts for months. Whenever you need it, pop however many cubes you need and it will defrost within minutes. If you are in a rush, pop them in a ziplock and soak in hot water for 5 mins and they will be ready for use. It can’t get any more convenient than that, right?