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Apr 16, 2002 03:06 PM

Shortcut of the week-Swad coriander chutney

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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.

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  1. Hmmm. Wonder where I can pick some up. Does it taste strongly of anything besides the coriander?

    2 Replies
    1. re: C. Fox

      I love this stuff too. I haven't had it for quite a while, but I used to buy it at an Indian grocery store when I'd get curry spices and other chutneys. I used it a lot as one of a number of accompaniments to Indian food. But I used it on shrimp for the grill too.

      1. re: C. Fox

        I love it!! I got my first bottle when the NY hounds took me shopping at Patel Brothers....In fact, if they do mail-order(?), that's the place to get it...In addition to the coriander, there's a light hit of jalapeno...

      2. 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.

        2 Replies
        1. re: zora

          It is easy to make at home. In india you often find a blend of cilantro and mint in the version. You can also buy swad's stuff at ANY indian grocery. Generally also jalapeno's aren't used but rather a thai chile, also a little fresh ginger can be nice in there as well.

          1. re: zim

            by the way here's a picture. The colors aren't true though (the chutney is much greener on the shelf)


        2. 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.