PREP TIME10 mins
COOK TIME5 mins
TOTAL TIME15 mins
COURSEChutney, dip
CUISINEGlobal, Indian
SERVINGS4
CALORIES90 kcal
INGREDIENTS
- 1 cup coriander leaves tightly packed leaves along with tender stems
- ⅓ cup sesame seeds optional
- 2 jalapeno I used green chili
- 4 garlic cloves
- 1 tablespoon lime juice
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder optional
- salt to taste
INSTRUCTIONS
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Wash and drain cilantro leaves. I used tender cilantro stalks as well. They add so much flavor to the chutney.
-
Dry roast the sesame seeds for a couple of minutes and keep them aside. They should start to pop.
-
Add teaspoon of oil to the same pan and fry the green chili. This step is optional, and you can also use the green chili without frying.
-
Now take all the ingredients except cilantro leaves and grind them into a smooth paste or fine powder. If required, add 1 or 2 tablespoon of water.
-
Add cilantro leaves to the blender jar and make it a smooth paste.
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Transfer the cilantro dip into the glass jar, and the delicious and flavorful cilantro chutney is ready to serve!
NOTES
- This dish keeps well in the refrigerator for 2 days and 15 days to a month in the freezer.
- You can use Peanuts or other seeds like sunflower, pumpkin seeds in place of sesame seeds.
- Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.
NUTRITION
Calories: 90kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 4mgPotassium: 121mgFiber: 2gSugar: 1gVitamin A: 352IUVitamin C: 11mgCalcium: 134mgIron: 2mg
