My new addiction: cilantro chutney..... how can i eat more of it?

[linguafood]

My favorite use of it so far is to add it to Indian dishes, particularly mixed together with yogurt to make a crazy addictive dip similar to raita.

I'd like to use it more often, but can't for the life of me come up with interesting flavor combos... any suggestions?

TIA.

[EWSflash]

Oh man, that's some good stuff. I could eat a big bowl of it like soup.

My cilantro in the back yard is starting to bolt- maybe I'll make up a batch tonight

[thew]

".... how can i eat more of it?"

bigger spoon

[linguafood]

ah, thew. i can always count on you for the simplest solutions to life's problems.

[thew]

glad to be of service

[Rasam]

There are two classes of cilanro chutney, which seem to be getting confused here (both are good). One has coconut and yogurt, and is more a coconut chutney than a cilantro chutney, and is more South Indian and eaten with dosais, vadais, etc.

The other version has no coconut, and is more North Indian and is a dip for samosas, used for chaats, etc.

The internet is full of recipes for both kinds of chutneys. It is so easy to make fresh at home, that there is really no need to buy any. Just assemble the ingredients in a blender and grind up.

I too love chutney sandwiches, also a three layer sandwich - green chutney is one layer, and the other is red (e.g. sliced tomatoes) with suitable preps against sogginess. You could play with other ingredients: e.g. a bland cheese (e.g. toasted thinly sliced paneer), or cucumber slices, etc.

Another way to eat more chutney is to make an industrial batch of the Northern kind. Then make a very simple rice pulao (just with the spices and maybe fried onions). Mix up the chutney into the rice to make a "green rice" type of side dish.

[linguafood]

Interesting input. I'd say that the chutney I bought has more cilantro flavor than coconut. In fact, I was really surprised to find coconut as one of the ingredients, b/c it has next to no sweetness. Just grassy, spicy, cuminy goodness.

[rafjel]

This may not be the answer you're looking for, but many members of my family delight in the chutney sandwich, which is exactly what it sounds like - 2 pieces of bread spread with chutney. Though the chutney I'm used to sounds simpler than the one you've got. The appeal of this sandwich is lost on me, however. I do like it on masala dosa, though, so maybe cook up some potato with onion, turmeric and mustard seeds and dollop it on top to kind of approximate that experience?

[oakjoan]

Well, rafjel, ANYTHING would taste great on masala dhosa!

I love this chutney on pakoras made with cauliflower and onions or almost any other veg. It's also great on chicken tikka when mixed with yoghurt.

[phofiend]

I like to mix it with fresh fruit such as mango or papaya and serve with grilled pork, chicken or shrimp. Squeeze on a shot of lime or lemon. Peaches and kiwis work, too.

[gordeaux]

Nice idea. I'm so gonna hook this up with some grilled fish soon.

[linguafood]

+1.

[vttp926]

I first tried cilantro chutney at my South Indian friend's family dinner. They made the chutney to go with samosas. yum! We also had the chutney with Idly and dahl. That was my very first time eating Indian cooking and it was out of this world. I would do anything to have some more of their samosas and cilantro chutney.

[Caitlin McGrath]

I bet cilantro chutney would be great with eggs, whether just spooned on top, or combined with vegetables in an omelet or frittata.

[sweetTooth]

Ding ding ding ding ding! Cilantro chutney is great with egss/frittata. Great with any savory fritter or pancake - zucchini pancakes, latkes, vadas. Awesome with bean and grain salads or pasta salads (in place of pesto). In these cases, I would add a small clove of garlic to the chutney and blend it together. Oh and definitely try the garlic version in potato and roasted green chile tacos (soft).

[boogiebaby]

Mix it with boiled potatoes and chopped onion for a cold side dish.

Use it on sandwiches -- cheese, sliced cucumber, tomato and onion is one of our staples. Some indian restaurants make chutney sandwiches for catered breakast events (think weddings) and they also add things like shredded cabbage.

Bhelpuri and other chaats. These are snack items that have things like puffed rice, boiled potato, onions, tamarind chutney, etc. Many chaats utilize cilantro/mint chutney.

It's a traditional dip for tandoori chicken, pakoras, and samosas.

[julesrules]

I've had those green chutney tea sandwiches (just chutney and maybe butter? Butter would seal the bread from sogginess) and they were suprisingly good! When I have this chutney around I put it on just about anything & everything.

[JungMann]

Sandwiches are great. Spread some on a grilled cheese with tomato, perhaps add a litte chaat masala.

[jcattles]

Would you mind posting your recipe for the Cilantro Chutney?

[linguafood]

It's actually a store-bought coriander chutney by Swad, and the ingredients are: coriander, water, serrano peppers, coconut (i had no idea!), salt, soybean oil, white wine vinegar, cumin, garlic, ginger, sugar, and some stabilizers. It is awesome.

[jcattles]

Ahhh, thanks! I will have to keep an eye open for it. Can't wait to try it.

[Shazza]

My mum adds diced boiled potatoes to the chutney for a yummy side dish. I also like these chutney potatoes stuffed between 2 slices of bread as a sandwich.

You can also use it as a condiment on sandwiches (just be sure to eat the sandwiches quickly so the bread doesn't get soggy!)

[gordeaux]

I've been hooked on this stuff for about three years myself. Also a staple in my raita, but I'll be darned if it doesn't make the best sour cream chip dip i've ever had. I'm not a big potato chip eater, but I can't stop eating this:

8 oz s cream
nice spoonfull of the Chutney. ( I buy it. Bright green thin jar about 6 inches tall. Deshi Chutney)
Juice of a lime
Spoonful of garam masala
Handfull of fresh cilantro
fresh chile
fresh ground pepper
salt to taste.
Puree it all - add a touch of water if needed.

Try to let it sit in the fridge for the flavors to meld.
Eat it all with potato chips. It's sick good.

[linguafood]

That sounds lovely, g, and I think mine's the same brand. It's got a cute little kick to it, and is just overall so fantastic! I'll have to try that dip. Maybe use veggies, tho, instead of chips, for the sake of my hips. So they don't lie hahaha.

[gordeaux]

Now that i think about it, I'm gonna try to make a salad dressing out of it. Like a really tangy one. Mayo, yogurt, lime juice - that kinda thing. Extra chile though for a "surprise" to the dressing.

Also, beware the sugar content of trying other brands of this. I stick to swad and nirav brand. I tried another brand once, and didn't read the label. It was waaaaaay too sweet.

[Val]

gordeaux, where does one find this chutney? Asian food store? Or catalog? I've never heard of it...thanks!

[gordeaux]

I get it from a local Indian grocery store. I've seen it in several of the Indian grocers I frequent. I've seen other brands as well. The kind I use is most frequently in the refrigerated section. I just did a quick search, looks like it's avail for shipping if you can't find it on a shelf:
http://www.ishopindian.com/nirav-desh...

[Val]

SWEET! Thanks very much!

[linguafood]

Our Wegmans has the Swad brand in their International/Indian section. But we also have an Indian grocery store that carries a different brand which I haven't tried. I'm VERY happy with the flavor combination of fresh, green cilantro, the cumin and that lil serrano kick. It truly is addictive. And to think I did not like cilantro until a few years ago. Pffffff.

[goodhealthgourmet]

i bet it would be terrific in fish tacos. you could also blend it into cream cheese or cottage cheese to spread on toast or crackers. maybe a garnish for fresh pea soup or roasted carrots?

[SouthernHoo]

It has an assertive, herby, sour and hot taste? That would match up well with pork, a balance to its sweetness and richness.

[linguafood]

Exactly. It is really, really delicious. I have a pork loin roast in the freezer I need to make soon. I could serve it with that. I guess it works best as a condiment. I can't imagine roasting it (as in marinating the pork roast or frankly anything), b/c it's got such a fresh, springy flavor...

[Joebob]

Should be good on grilled fish and meats, depending on the recipe.