Coriander Lime Chutney

Ingredients

• 2 cups (60g) fresh coriander leaves 2 cups (60g) fresh coriander leaves
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1 green chili, seeded and chopped 1 green chili, seeded and chopped
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon sugar 1/4 teaspoon sugar
• 2 tablespoons (30ml) water 2 tablespoons (30ml) water

Nutrition

• Calories (kcal / KJ): 25 kcal / 105 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 1g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a blender or food processor, combine the fresh coriander leaves, lime juice, green chili, cumin seeds, salt, and sugar.
2. 2.
   Blend until smooth, adding water as needed to achieve the desired consistency.
3. 3.
   Taste and adjust the seasoning, adding more salt or lime juice if desired.
4. 4.
   Transfer the chutney to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy with your favorite Indian dishes or as a versatile condiment.

Treat your ingredients with care...

• Coriander leaves — Make sure to wash the coriander leaves thoroughly and pat them dry before using to remove any dirt or impurities.
• Lime juice — Use freshly squeezed lime juice for the best flavor. Adjust the amount of lime juice according to your taste preference.
• Green chili — Adjust the amount of green chili based on your spice tolerance. You can also remove the seeds for a milder heat.
• Cumin seeds — Toasting the cumin seeds before adding them to the chutney will enhance their aroma and flavor.
• Salt — Add salt gradually and taste as you go to ensure the right balance of flavors.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of yogurt or coconut milk to the chutney.
• Customize the heat level by adjusting the amount of green chili or adding a pinch of red chili powder.
• To make the chutney more vibrant, blanch the coriander leaves in boiling water for 30 seconds, then transfer them to an ice bath before blending.
• Store the chutney in an airtight container in the refrigerator for up to a week.
• Experiment with different herbs like mint or basil to create unique variations of this chutney.

Serving advice

Coriander Lime Chutney is incredibly versatile and can be served as a dip for samosas, pakoras, or grilled kebabs. It also pairs well with Indian street food like chaat or as a spread for sandwiches and wraps. Drizzle it over roasted vegetables or use it as a marinade for grilled meats to add a burst of flavor.

Presentation advice

Serve the Coriander Lime Chutney in a small bowl or ramekin, garnished with a sprig of fresh coriander leaves. The vibrant green color of the chutney will make it visually appealing. Pair it with a variety of colorful dishes to create an enticing and appetizing presentation.