RECIPE: Coriander Chutney

As a student here in the US, we end up having very stereo-typical bread sandwiches - Bread and Jam, Bread and Cheese Slice, Bread and Butter, Bread and Peanut Butter, Bread and Nutella (A favorite of mine!) etc. But if you've noticed, they all are either bland or sweet. How about giving it a spicy twist?!

Yesterday, I made a bowl of Coriander Chutney. It turned out quite spicy, actually! And one nice way to have it is with bread. I usually spread the chutney over a slice of bread and place a few cucumber slices too. You can add onion rings and tomato slices as well. It tastes even better when you spread butter on the other slice of bread. Its a quick recipe, and you can use it to accompany your dosas, idlis, upmas, vadas, etc. as well.

SERVING SIZE: About a medium sized bowl

PREPARATION TIME: 5-7 Minutes

INGREDIENTS:

• Coriander leaves/Cilantro - A bunch (Comes to about 2 bowls)
• Grated Coconut - 2 tbsp.
  
• Ginger/Ginger Powder/Ginger Paste - 1 tsp
  
• Green Chillies - 1/2 nos.
  
• Peanuts - 7-8 nos.
• Water - as required
  
• Salt - to taste
• Sugar - A small pinch.
  

APPLIANCES NEEDED: Blender

METHOD:

• Wash the coriander leaves well and cut out the stems and discard them.
• Blend all the ingredients together, except the salt and sugar, by adding little amounts of water to get the normal consistency of chutneys.
  
• Pour out the chutney into a bowl and add salt to taste.
• Add a small pinch of sugar as well, to get a better taste.

PURPLE TIPS:

• Add chillies according to the desired spiciness.
• You can also add Pudhina/Mint leaves to give a minty flavor.
• You can fry some mustard seeds in oil and pour into the chutney.
• You can have this chutney with idli, dosa, uthappam, upma, pongal, vada, chappathi, dhokla etc.

Keep this chutney handy in your fridge, so someday if you're too tired to cook something, you can just spread it over bread and have.

Let me know how it turned out!

XOXO,

Purple Poise