Tuesday, July 10, 2012

Coriander sandwich spread/chutney

The green and spicy spread or chutney as referred to in India. The chutney is majorly a sandwich spread and can be used as a spread for frankies, buns and rolls or a dip for nachos to give them the desi flavor. For people who stand a mile away from mint and hate the flavor, this green chutney/spread is the perfect recipe.

Preparation time: 5-10 mins


Coriander (dhania/kothimeera) 2 bunches
Dates (khajoor) 2
Carom seeds (ajwain/vaamu)
Cumin seeds (jeera/jeelakarra) 1 tsp
Tamarind 1 blob
Green chillies 2-4
Salt to taste


The quantities mentioned will make spread sufficient for around 10 sandwiches or for a medium sized loaf of bread.

Use the juicer/dosa batter jar and not the chutney jar of the mixie/blender. This will give the spread a saucy consistency and a smooth texture, making it easier to spread on the bread.

Wash and add to the blender/mixie jar the coriander and de-seeded dates (No dates if diabetic, add a pinch of jaggery, if the sweet flavor is required).

Add the carom seeds, cumin seeds and a blob of tamarind.

Add a spoon of grated fresh coconut (optional). Add green chillies according to the spice levels required (generally, around 2 to 4 or 5 will do).

Add salt to taste. Add 2-3 spoons of water for the juicer blades to beat the ingredients better.

Blend all to a fine paste.

Spread on the bread or toast with a little butter topping and enjoy a tasty and fresh breakfast. As chutney, the coriander spread should make a perfectly fresh complement to any of the piping hot parathas.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...