Coriander is mainly used as a spice in Asian dishes. You can conjure up far more from the plant. Like a delicious chutney, for example. This is done quickly and also delicious.Coriander chutneys can be made sweet and spicy Coriander is no longer just a spice. In addition to delicious butter and a spicy pesto, the Asian herb can also be used to conjure up a delicious chutney. This is done quickly and gives grill dishes an Asian touch. In addition, the chutney is nicely packaged and a great gift idea for hosts.
Have you really got an appetite now? Then just 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. With many recipes, you also pay attention to applying the Ayurveda teaching.
- 80g coriander leaves
- 200 ml water
- 150 g coconut flakes
- 1 chopped chili pepper, preferably a green one
- 15 g fresh ginger, peeled and chopped
- 1 tablespoon of ghee (clarified butter, substitute oil)
- a pinch of cumin whole
- ½ teaspoon of black mustard seeds
- 3-4 curry leaves
- Half a lemon juice
The coriander leaves are mixed with water, coconut flakes, ginger and the chopped chilli in a blender. Then let the ghee or oil get hot in a pan and add the cumin, mustard seeds and curry leaves so that these spices can develop their aroma. Then the roasted spices also go into the blender. Season with lemon juice and salt and serve.
Coriander chutney with mint
If you like the chutney refreshingly spicy, you should try the whole thing with mint. Mint harmonises perfectly with coriander and makes the chutney a true taste experience.
- a handful of fresh mint
- a handful of coriander leaves
- 1 clove of garlic
- ½ - 1 green chili pepper, depending on the hotness desired
- 1-2 tablespoons of vinegar
- 2 tablespoons of water
- 1 tablespoon of sugar
Puree all ingredients except salt, sugar and vinegar in a blender. As soon as they have a nice, creamy consistency, season to taste with salt, sugar and vinegar and fill the chutney in 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 just right. The sweetness of the strawberries and the spiciness of the chilli make the chutney particularly tasty.
- 1 red chili pepper
- 250 g cocktail tomatoes
- 500 g strawberries
- 3 spring onions
- 1 bunch of coriander
- 50 g jam sugar
- 80 ml orange juice
- Salt pepper
Core the chilli and cut into narrow strips. Briefly scald the tomatoes, skin them and then cut them in half. Wash the spring onions and coriander leaves and cut them into thin strips. Finally, quarter the strawberries.
The strips of chilli and tomatoes are fried in a saucepan. Then add the jam sugar and orange juice and let everything boil down well until only half of the mass is left. Then put the strawberries and onions in the saucepan and let the mixture simmer again for a few minutes. Finally, add the coriander leaves, mix everything thoroughly and season with salt and pepper.
You can either eat the finished chutney freshly and pour it into clean, rinsed screw-top jars, where it stays for a long time.