This recipe is for a chilli, garlic and coriander paste that can be used as an accompaniment to dishes and full meals (like an Indian style chutney), and as a flavouring for food. Stir it into steamed rice, for example, or into any curry. It works particularly well with coconut milk based spicy dishes. Have it on the side of rice or curries, drizzle it into soups, spread a tiny amount on a sandwich, smear a little onto a snack.
Keep it handy too for spreading on your sandwiches and toast (try it with cheese!), and as a dip for snacks and finger food. It also goes well with idli, vada and other Indian snacks. We are claiming this as an Indian style chutney, although it does vary a little. Nevertheless, it is every bit as delicious as any Indian green chutney.
The paste keeps well in the fridge if tightly covered and avoid using a wet spoon when using the paste.
Similar recipes include Hawaiian Chilli Water, Balinese Sambal Tomat, Coriander Paste, Zhug, Chilli Jam, and Chilli Paste.
Browse all Chilli recipes, and all Pastes and Purees. Or explore our Mid Summer dishes.
Continue reading “Green Chilli and Coriander Paste | Chilli, Garlic and Coriander Chutney”
This chutney was one of my first forays into the universe of Indian fresh chutneys, some many years ago. These days I make them a lot – not only are they wonderful in their own right and an important taste element in an Indian meal, they are also a great way to eat more vegetables, and a great way to use up any vegetable and herb that is sitting a little neglected in the fridge. They go great in sandwiches, toasties, and dolloped into soups too.
If you are trying to learn more about Indian cooking the importance of the Indian fresh chutneys is not immediately evident. They may not make sense to you – they appear in a separate section of cookbooks and it may not be evident how critical a part they play in any meal. It is only through diligent reading of many many blog posts or books, or a visit to India where you can eat in homes and local cafes, that the place of fresh chutneys in Indian meals slowly dawns.
Similar recipes include Coconut and Tamarind Sambol, Andhra Eggplant Chutney, Andhra Spinach Chutney, Mint and Coriander Chutney, and Coriander and Coconut Chutney.
Don’t let a day go past without whizzing one up. Read about Indian Chutneys here. Browse our Indian Chutney recipes, our general Chutney recipes, and our pickle recipes. Or explore our Late Spring dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Fresh Radish and Mint Chutney”
This is one of the ubiquitous chutneys of India, made with Mint and/or Coriander, and served with so many snacks, used in sandwiches and slathered onto street food. India has a glorious tradition of mishing and mashing things together to make the most inspired chutneys, and other dishes such as Bhartas.
Use it as a spread or a dip. It goes well with Pakora, Samosa, Chole, Potato Chips, Vadapav, Bhel, Dhokla, Chaat and Snacks, and so much more. Make your own – store bought lacks the beautiful freshness of home made. Use it in inspired ways too – in Salad Dressings, drizzled over grilled cheese and toast, and stir into yoghurt for dips and dressings.
Are you looking for Indian Chutneys? Try Orange and Green Chilli Relish, Green Tomato Pachadi, Andhra Eggplant Chutney, Fresh Radish and Mint Chutney, Tamil Spinach Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, Apricot Chutney and Ginger Coconut Chutney.
What about some more Coriander or Mint recipes? Try Zhug (an amazing Coriander Puree), Coriander Paste, and Mint Paneer.
Want more? Browse all Indian Chutneys, and explore all our Coriander recipes and Mint recipes. All of our Indian Recipes are here. Or simply take some time with our Easy Early Autumn recipes.
Continue reading “Green Chutney | Indian Mint and Coriander Chutney”
A fresh South Indian Chutney made from pureed coconut and coriander.
This is a simple Indian chutney. There are three varieties of chutney: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal time. They can be prepared with a limitless variety of ingredients.
Similar recipes include Fresh Radish and Mint Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
Are you looking for chutneys? There are a range of Eastern and Western Chutneys here and here. Browse our Coriander dishes here and here. Or explore Indian recipes here.
Continue reading “Coriander and Coconut Fresh Chutney”