PREP TIME10 mins
COOK TIME5 mins
TOTAL TIME15 mins
- 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
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.
Transfer the cilantro dip into the glass jar, and the delicious and flavorful cilantro chutney is ready to serve!
- 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.
Calories: 90kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 4mgPotassium: 121mgFiber: 2gSugar: 1gVitamin A: 352IUVitamin C: 11mgCalcium: 134mgIron: 2mg