Shortcut of the week-Swad coriander chutney
I've got to pass this on.
Swad coriander chutney is so bright and fresh and full of coriander leaves (more like salsa verde than chutney) I've been putting it in things--in potato salad with red onion and curry powder, in tabouleh with tomatoes and cucumbers, marinated shrimp in it for the BBQ, and put it in salad wraps.
I'm hooked. And it lasts forever in the fridge, unlike fresh leaves.
I highly recommend it, especially for those who like coriander but don't cook enough to keep leaves on hand all the time.
I bought it once to try, but blender coriander chutney is so easy to make. A bunch of cilantro, a jalapeno or two, a small onion, a heaping tablespoon of plain yogurt, some salt and lime juice. Takes two minutes to put together. Lasts for a few days in the fridge, if stored with plastic wrap laid directly on it to keep air away from the surface.
Better late than never.
Happened upon this chutney while wandering the aisles of an unusually well stocked Albertsons on Mercer Island in Washington State.
Have used it straight and as a blend with olive oil, or mayonnaise.
Your imagination may go wild with this chutney.
Salads, fish, ragouts, stews, you name it, it goes well.