Featured Recipe
Coriander-Ginger Chutney
By Kate
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A vibrant chutney blending fresh coriander with tomato and spices. Quick blend of herbs, lime, and pungent ginger. Adjust heat with fresh chili. Use as a condiment on grilled meats or mix in rice or plant-based yogurt. Simple process, no cooking needed. Perfect raw flavor punch. Keep chilled for longer life. Bright green color with flecks of red and white from tomato and garlic.
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Prep:
20 min
Cook:
0 min
Total:
20 min
Serves:
2 cups
chutney
condiment
Indian cuisine
fresh herbs
no-cook recipe
Introduction
Raw, unmasked coriander. Fresh, sharp, with an edge from lime and chili that wakes the palate. Think crunch and aroma—herbs chopped too fine lose punch, too coarse distract. Balance acid and heat right or it smacks bitter. Garlic adds depth, but overdo it and it dominates. Use scallions, fresher and sweeter than regular onion, to lift flavor and add texture. Toasting spices unlocks oils—don’t skip even if short on time. Experiment—swap serrano for milder jalapeno or hotter bird’s eye. Tomato softens, no cooking needed, bringing subtle sweetness. A chutney that hinges on sharpness and herbaceous lift, not drowning in sugar or tamarind.
Ingredients
About the ingredients
When coriander isn’t at its best, trim woody stems and use mostly leaves. Substitute scallions with chives or mild fresh onion only if scallions unavailable. Tomatoes—roma or vine-ripened preferred for fewer seeds and acidity balance. Lime juice can be swapped with fresh lemon; lemon alters flavor slightly but still bright. Water adjusted to get right texture; if your blender struggles, add less and pulse more. If mustard seeds unavailable, toast white sesame seeds for nuttiness but note flavor shift. Fresh ginger grated releases volatile oils; pre-ground won’t replicate impact but can be fallback. Garlic intensity varies by freshness; mild cloves preferred avoiding overpowering raw garlic bite. Adjust salt slowly—herbs can seem bland at first but salt pulls juice and scent from leaves. Keep all ingredients cold, especially for vibrant color and fresh herbal zing.
Method
Technique Tips
Use short pulses in a high-speed blender or pulse function on standard blender to reduce heat and preserve bright green color. Overprocessing turns mixture dull and bitter. Packing ingredients in layers ensures thorough blending; leafy herbs first. Don’t blitz continuously—stop occasionally to scrape down sides for uniform texture. Adding lime juice at start helps maintain vibrant color and adds necessary acidity to bind flavors. Fold in toasted spices last by hand to keep texture crisp and release aromatic oils just before serving. Avoid adding too much water; cloudy and runny defeats vibrant chutney texture. Store in sealed container in fridge; stir before serving as ingredients settle and separate. Great tip: prep early and let flavors marry for 1 hour before serving. Can freeze for later use but fresh is best for punch. If chutney tastes flat, add small pinch of sugar or extra lime to brighten. Consistency should be thick enough to spread or dollop, not pour.
Chef's Notes
- 💡 Blend first ingredients tightly—no air pockets. Gently pack herbs, tomatoes, scallions. Easier grind, better flavor. Adjust chili heat carefully. Less work for good oversight.
- 💡 Add garlic, ginger towards end. Strikes blades properly. Cold water helps, control consistency. Short pulses avoid overheating herbs. Dullness is enemy of freshness; keep it bright.
- 💡 Toasting spices boosts flavor. Don’t skip. Mustard seeds or switch to sesame—both bring warmth. Fold in last, keeps crunch. Watch texture; should dollop or spread.
- 💡 Coriander too coarse? Blending long on stems will lead to bitterness. Try more tomatoes or lime juice to balance out. Don’t ignore garlic intensity. Fresh is key.
- 💡 Storage matters. Airtight is a must, preferably glass. Use within 5 days; stir before serving. Flavors intensify if prepped early. Freezing is an option, but fresh rules.
