Uses for Coriander Chutney
Chutneys are sauces and preserves that fill many of the same niches in East Indian and Middle Eastern cuisine as those filled by salsas, condiments, pickles and preserves in Western cuisine. Coriander chutney, more commonly known as cilantro chutney due to the fact that it's made from fresh leaf cilantro rather than from the seed, which is more commonly known as coriander, is a common fresh chutney. It is popular in the East and becoming popular in the West for its versatility, ease of production and bright, fresh taste. Does this Spark an idea?
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Chutneys
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Chutneys are an incredibly wide array of condiments used as accent and contrast flavors in combination with larger primary dishes. They range from fresh chutneys made from raw ingredients chopped and combined with souring agents such as vinegar or lime juice, to true pickles, to sweet-sour jam-like preserves. The unifying element that groups them all together is their use as seasoning and contrasting flavors rather than as full dishes in their own right. Used much like pickles or ketchup in the West, or pickled ginger and wasabi at a sushi bar, the flavors, colors and textures of chutneys are intended to provide a counterpoint to a dish, rather than claim center stage themselves.
Coriander Chutney
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Coriander chutney is a fresh chutney made from raw ingredients, primarily from fresh green cilantro -- the more common name of the fresh herb also known as coriander in seed form. Easily assembled, it uses commonplace elements to produce a bright, fresh and often fiery sauce used on any number of dishes. Whether used simply as a dip for fresh breads and papad (crisp lentil-flour wafers) or as a sauce on roasted meats, cilantro chutney is a reliable and popular condiment in Indian cooking. Often presented in Indian restaurants in the United States as one of the two most common chutneys automatically offered on the table, much as salt and pepper in any Western restaurant, cilantro chutney is one of a small handful of chutneys automatically recognized by a substantial number of Western diners.
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Common Ingredients
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There are many recipes for cilantro chutneys: as a simple and popular food item many Indian homes have their own family version, similar to but not always identical to those of friends and neighbors. There are common elements found in most cilantro chutneys, however. There is likely to be a souring agent as a base: a mild vinegar or a sharp citrus juice such as lime or lemon. There will be finely chopped or even pureed cilantro, which may include cilantro roots which are often included in Indian cuisine as a seasoning agent. Chilis are another common ingredient, chosen to add a desired level of fire and flavor. There are many chilis that might suit, from Thai bird chilis to fruity Scotch bonnets to serranos. The amount used is optional and entirely dependent on the tastes of those eating. Additional ingredients can include green onion, ginger, mango powder, cumin seed and coriander seed. Remember that this dish is a versatile home product, with no one "right" version.
Traditional Uses
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The uses for coriander chutney are many and varied. In Indian cuisine, the chutney can be dolloped into cucumber raita salads at table to adapt the seasoning. It can be spooned onto plain rice to liven an otherwise bland dish. Nan (slightly raised flat breads) can be dipped, as can papad, or puris or other breads or crackers. Vegetables can be dipped into cilantro chutneys like crudites in dip in Western cuisine. One of the most popular uses in Westernized restaurants, however, is as a sauce over roasted or grilled meats.
Western Experimentation
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As Westerners have discovered the versatility of coriander chutney they've begun extending the possibilities, and no doubt will do so further as this simple but flavorful sauce finds fans. It makes a superb dip for anything from breads and raw vegetables as part of a party snack buffet. Used as a marinade for meats, it provides a fine alternative to pestos, salsas and citrus marinades. Cilantro chutney drizzled on a firm bread such as a French baguette is a brilliant alternative to Italian oil and vinegar, especially when paired with simple meat cold cuts rather than more heavily preserved and seasoned sausage and salami-style charcuterie. Cilantro chutney offers a bright variant as salad dressing or as a dressing for fruits. The rich, sweet-spicy flavor provides a superb contrast to the sweetness of ripe fruits that can delight those who enjoy the flavor of fresh cilantro. However just as in Indian restaurants, one of the best uses of all for cilantro chutney is as a sauce for roasted and grilled meats. Whether spooned generously over carved London broil, offered along side sliced leg of lamb, or presented as a small cup of dipping sauce with grilled shrimp, cilantro chutney offers chefs and hosts a memorable and flexible condiment unlike anything else, but still familiar enough in style and intent to leave conservative diners unruffled.
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