Friday, February 7, 2014

Mint-Coriander Chutney with Salt-n-Peppa Shrimp

Guys, I've done it. This chutney is the business.

As in, I'm going to start a business and sell this chutney.
How cute is this little dish?!
Pinit

I love my Indian food (exhibit A, B, C...) and hari chutney is one of the best pieces of the puzzle.

This classic mint and coriander condiment is typically served with samosas and other chaat (snacks), but it's also fantastic as a marinade or sauce for any meat. Cilantro = coriander, by the way. We call it "cilantro" in las Americas, but it's "coriander" in India and other places on the planet. To make it more confusing, we call cilantro seeds "coriander" in the U.S.

You can pretty much use it interchangeably with pesto or chimichurri. Or you can throw it in with some mayo and make a rad aioli.

This go-around, I tossed it in with some sautéed shrimp and curry-lemon cauliflower rice (I'll share that recipe in another post!).

I styled the food this time. 2LEGIT.
Pinit

Mint-Coriander Chutney
Paleo, gluten-free, vegan, vegetarian and Whole30-approved
-1 big bunch of fresh mint
-1 big bunch of fresh cilantro
-1/2 inch piece of fresh ginger
-3 big garlic cloves
-zest of one lime
-juice of one lime
-1 tsp cumin seeds
-couple pinches of sea salt
-couple of grinds of black pepper
-crushed red pepper to taste (how spicy do you like it?) **I substituted this for heat instead of the traditional green chilies because I didn't have any on hand, but you can use either one!
-Optional: drizzle of 2-4 tablespoons of olive oil **This will make it more of an emulsion/pesto, which was great for my purposes with the shrimp.

Throw all of these ingredients in a food processor and blend until you reach your desired consistency. If you're adding olive oil, blend that in at the end. Taste and adjust salt, pepper and spice accordingly. It'll keep for a couple of days in the fridge. EAT, perhaps on...

Salt-n-Peppa Shrimp
Paleo, gluten-free and Whole30-approved
-Shrimps! About 1 lb. 
-Generous pinches of sea salt and pepper to taste
-2 T ghee for sauteeing

Dry the shrimp well with paper towels. Heat ghee in a large saute pan on medium-high. Toss in the arrowroot powder, salt and pepper. Cook until cooked (a couple of minutes on each side—it depends on the size of your seafood). Then toss the hot shrimp in the mint-coriander chutney (I only used about half of the chutney and saved the rest). EAT.

Chutney for chaat!
Pinit

Ideas, thoughts and other uses:
-It's so flavorful that a little goes a long way with this chutney.
-Marinate the shrimp (or whatever meat/veggies you like) for a few hours in the chutney before cooking
-Eat with keema
-Blend into aioli or a hollandaise sauce
-Add extra olive oil and use as a salad dressing
-Serve as a condiment with eggs, roasted veggies, potatoes or basically any kind of food in the world
-Buy this chutney from me in a jar on a regular basis. I am now accepting orders and I am 100% serious. It's now legal to sell homemade food in California.

Pinit

1 comment:

  1. That coriander-cilantro thing was awful for me while growing up. I was constantly confused!!

    ReplyDelete