Coriander Recipe
Coriander (Coriandrum sativum), also known as cilantro. Chinese parsley or dhania.
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Ingredients
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Herb Preparation
Optional Simple Coriander Sauce (Cilantro Chutney)
Method
Herb Preparation
Select and clean
Choose bright-green coriander with no yellowing leaves and minimal wilting. Remove any rubber bands or ties. Fill a large bowl with cool water, submerge the coriander, and gently swish to remove dirt and grit. Lift the bunch out and repeat if water is very sandy.
Dry the coriander thoroughly by shaking off excess water, then spin in a salad spinner or pat gently with clean kitchen towels. Dry herbs hold up better in recipes and sauces.
Strip leaves and tender stems from thicker lower stems if using just leaves: hold the bunch by the stems and run your fingers down to remove leaves into a measuring cup until you have 1 cup packed leaves (or use the whole bunch for garnish). Reserve a few sprigs for garnish if desired.
Brighten the prepared coriander by squeezing 1/2 a lemon or lime over the leaves and sprinkling 1/4 tsp coarse salt; toss gently. This step is optional but helps reduce any raw metallic taste and keeps leaves fresh if not using immediately.
Optional Simple Coriander Sauce (Cilantro Chutney)
Prepare ingredients
Wash and dry the coriander and mint (if using). Roughly chop the green chili (remove seeds for less heat) and peel the garlic clove. Measure lime juice, water, oil, salt, and sugar.
Add to a small blender or food processor: 2 cups packed coriander (including tender stems), 1/2 cup fresh mint (optional), 1 chopped green chili, 1 garlic clove, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar or honey (if using).
Pulse the mixture until coarsely combined, then blend continuously until smooth, 20–45 seconds depending on the appliance. Scrape down the sides once or twice to ensure even processing. If the sauce is too thick, add additional water, 1 teaspoon at a time, until you reach a spoonable consistency.
Taste and adjust: add more salt, lime juice, or a touch of sweetener if the chutney tastes too sharp. For a silkier texture, drizzle in an extra teaspoon or two of oil while blending.
Transfer the sauce to a jar. Use immediately or chill: the chutney keeps in the refrigerator for up to 4–5 days in a sealed container. Freeze in ice cube trays for longer storage (about 2–3 months).
Serve: spoon over grilled meats, fish, tacos, sandwiches, use as a dip for vegetables, or mix into yogurt or mayonnaise to make a cilantro crema.
