Coriander is more than just a spice. This can be used to conjure up a delicious chutney, for example. We have 3 delicious recipes for you.
Coriander is no longer just a spice. In addition to delicious butter and a spicy pesto, a delicious chutney can also be conjured up from the Asian herb. It's quick to make and gives grilled dishes an Asian touch. The chutney is also nicely packaged and makes a great gift idea for hosts.
Have you worked up an appetite now? Then simply try one of our recipe ideas!
Coriander chutney according to the rules of Ayurveda
In addition to Asian cuisine, coriander is also very popular in Indian cuisine. Ayurveda teachings are also applied to many of the recipes here.
Ingredients:
- 80g coriander leaves
- 200 ml water
- 150 g coconut flakes
- 1 chopped chilli, preferably a green one
- 15 g fresh ginger, peeled and chopped
- 1 tablespoon ghee (clarified butter, substitute oil)
- a pinch of whole cumin
- ½ teaspoon Black Mustard Seeds
- 3-4 curry leaves
- Juice of half a lemon
- S alt
Preparation:
Mix the coriander leaves with water, coconut flakes, ginger and the chopped chilli in a blender. Then heat the ghee (get here) or oil in a pan and add the cumin, mustard seeds and curry leaves (get here) so that these spices can develop their aroma. Then the roasted spices also go into the blender. Season with lemon juice and s alt and serve.
Coriander chutney with mint
If you like the chutney refreshingly spicy, you should try it with mint. Mint harmonises perfectly with coriander and makes the chutney a real taste experience.
Ingredients:
- a handful of fresh mint
- a handful of coriander leaves
- 1 clove of garlic
- ½ - 1 green chilli, depending on how hot you want
- 1-2 tablespoons vinegar
- S alt
- 2 tablespoons water
- 1 tablespoon sugar
Preparation:
Pure all ingredients except s alt, sugar and vinegar in a blender. Once they have reached a nice, creamy consistency, season with s alt, sugar and vinegar and pour the chutney into a bowl. The chutney goes particularly well with flatbread and grilled fish or meat.
Strawberry Coriander Chutney
If you like it fruity, the strawberry coriander chutney is the right choice. The sweetness of the strawberries and the spiciness of the chili make the chutney particularly tasty.
Ingredients:
- 1 red chili pepper
- 250 g cocktail tomatoes
- 500 g strawberries
- 3 spring onions
- 1 bunch coriander
- 50 g preserving sugar
- 80 ml orange juice
- s alt, pepper
Preparation:
Core the chili and cut into narrow strips. Skin the tomatoes - briefly blanch them - and then cut in half. Wash the spring onions and coriander leaves and cut into narrow strips. Finally quarter the strawberries.
The chili strips and the tomatoes are fried in a pot. Then add the preserving sugar and the orange juice and let everything boil down until only half the mass is left. Then put the strawberries and onions in the pot and let the mixture simmer for a few more minutes. Finally, add the coriander leaves, mix well and season with s alt and pepper.
You can either eat the finished chutney fresh or pour it into clean, screw-top jars where it will keep for a long time.