Need recipe for plain India cilantro sauce
I noticed that Paulji, a poster here, recommends a book on Indian cooking on his profile. Today I ordered a 'used' copy and am looking forward to receiving it. The customer reviews were good also.
Today also I notice that I have plenty of good-looking cilantro (from one medium sized pot) and I'm wanting to use it, but not destroy my cilantro in the cutting. I'm not sure how to do this, though.
So my request is two-fold, but mainly getting a recommendation from paulji re a good uncomplicated cilantro sauce which he might help me out with. I sometimes see this thin sauce in some Indian restaurants or on their buffets, which I've not been able to duplicate to my satisfaction.
Thanks, Val. I did use some of the stems. Not as much as I should have, after seeing your email.
I ended up making this recipe,
and even though it didn't make much, I did put into an ice cube tray for future use. I do this with parsley and oil, too.
However, I was disappointed in using my regular food processor that the leaves continuously stuck to the sides of the bowl, and mopping it down with a spatula didn't help: one spin and it was on the sides of the bowl again.
The taste was really good, but instead of 1-1/2 teaspoon salt, I used 1/2 tsp salt which was plenty salty.
1 bunch cilantro chopped (about 2 loosely packed cups)
½ bunch mint leaves (about 1 loosely packed cup)
1-2 green chilies
½ piece bell pepper
½ small onion
3 tbs lemon juice
3 tsp sugar
Salt 1 heaping tsp or to Taste
How to make green chutney :
Blitz all ingredients thoroughly in a blender to make a paste. Add a tiny bit of water if required to get things moving in your blender.