Wednesday, April 7, 2010

Cilantro Peanut Chutney


This inexpensive and tasty herb is a powerful natural cleansing agent. Cilantro has been effectively

used to help remove heavy metals and other toxic agents from the body. The chemical compounds in

cilantro actually bind to the heavy metals, loosening them from the tissues, blood and organs. Cilantro's

chemical compounds then aid to transport these harmful substances out of the body through elimination.

Cineole and linoleic acid are two primary components of organic cilantro that contain anti-rheumatic and

anti-arthritic properties. These two components also help purge extra water present in the body due to

swelling. Cilantro also contains oleic acid, palmitic acid, stearic acid and ascorbic acid (vitamin-C).

Each of these elements are effective in lowering high cholesterol in the blood, as well as the internal walls

of the veins and arteries.

I love cilantro for its flavor and for its beautiful green color and try not just to include it in the garnishing

but make it as a chutney and eat it often. This combined with the goodness of protein rich peanuts

is not only good for your health for tastes so good for your taste buds too. Easy to make and can be

refrigerated for at least 5 days, can be used as a dip, spread, chutney. Do give it a try.

Preparation Time – 20 Minutes

Cooking Time – 5 Minutes

Serves – 4


Cilantro – 1 bunch

Roasted peeled peanuts – 1 cup

Green chili – 4 to 6 or to taste

Tamarind – small ball(half the size of a lemon)

Salt – 1 1/2 Tsp or taste

Water – 1/4 cup


Oil – 2 Tbsp

Mustard seeds – 1/2 tsp

Asafoetida powder – 1/4 tsp

Urad Dal – 1 tsp

Red chili – 2


1) Soak the tamarind ball in warm water for few minutes and carry on to step 2.

2) Wash, rinse and drain the cilantro leaves and chop into small pieces.

3) In your blender throw in the chopped cilantro, peanuts, salt, green chili and

soaked tamarind ball with water discarding the residue as the dirt will settle

down at the bottom.

4) Blend into a fine paste and add little bit of water if required.

5) Heat a pan, add oil and once it is hot add mustard seeds. After they stop

spluttering add asafoetida powder, urad dal, red chili and once the urad dal is

slightly brown add the tempering to the ground chutney and mix thoroughly.

6) Serve with Idli, Dosa, Rice or use as a spread on your sandwich.



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