Chutney in an integral part of Indian meals. In fact I know my grandfather would not eat his lunch or dinner without some or the other chutney in his plate. So what exactly is a chutney? It’s a mixture of several things like spices, fruits, herbs, vegetables, nuts etc. When you blend them together what you get is called a chutney. It’s difficult to define it since it covers a wide variety of food. It can be sweet or salty, wet or dry and the texture can be smooth or coarse.
The most common chutney in north India is coriander chutney and it can be made in some 7649210 way, you get my point right? Everyone has their own version and there’s so much you can do with it. I’m sharing a sweet & sour coriander chutney today which has some coriander (of course), little onion, some almonds & cashews. The chutney also has little sugar and tamarind paste which makes it sweet and sour respectively.
I love to use this chutney as a spread for my sandwiches. It’s way healthier, not to mention tastier than the store bought spreads!
Gather all your ingredients. You will need blanched almonds for the chutney so soak the almonds in water for an hour or so and then peel off their skin. I found ready to use tamarind paste at the Indian store.
In a blender add all the ingredients together – chopped coriander leaves, chopped onion, red chilli powder, almonds, cashews, salt, sugar and tamarind paste.
Blend to get a smooth paste. Taste the chutney and adjust the sweetness/sourness accordingly. For a sweeter chutney add little more sugar. For more sourness add more of tamarind paste.
Serve the sweet and sour coriander chutney with appetizers like samosa and pakodas. I also love to eat this with parathas.
* If using the big onions that we get in US, use only 1/4th of it.
* I like sweet chutneys so I added little more sugar at the end. Adjust sugar to your taste. Also you can increase the amount of red chilli powder for a spicier chutney.
* The chutney can be used as a dip with a lot of Indian appetizers, nachos etc.
Sweet & Sour Coriander Chutney
- 1 bunch cilantro
- 1 small onion
- ½ teaspoon sugar, add some more if you want a sweeter chutney
- ¼ teaspoon red chili powder, or to taste
- salt, to taste
- 5 cashews
- 5 almonds
- ½ teaspoon tamarind paste
- Soak the almonds for an hour or so and remove their skin. Set aside.
- Remove the stem from the coriander leaves and wash them.
- In a blender mix together coriander leaves, onion, tamarind paste, sugar, red chilli powder, cashews, almonds and salt.
- Blend till you get a smooth paste.
- Adjust salt/sugar to taste.