How should I eat my Coriander (Cilantro)?

Updated: Jun 22



Benefits of Coriander

Coriander is a great source of iron, folate, potassium, vitamin K, vitamin A, Vitamin C, antioxidants, minerals, etc. It is beneficial in preventing and treating anaemia, reducing inflammation, fighting heavy metal toxicity and also in cancer prevention (prostate and breast).


Consumption of Coriander

Coriander is often used as a garnish, especially in Indian food - but the amount used for garnishing is small compared to the dose that can provide a large benefit.

One way of consuming a fair amount of this herb is by creating a chutney (dip) and including a tablespoonful with your meal.

Here is a simple recipe that I would like to share with you for making Coriander Chutney at home. The only downside of having a large amount of chutney everyday is the amount of salt that one can consume by doing so. So, definitely be a bit frugal while adding salt to it.


Ingredients

  • 200gm Coriander

  • ½ cup Mint leaves (optional)

  • 80gm Roasted split chickpeas (daliya dal)

  • 1 Green chilli (feel free to add as many as you want or exclude it)

  • 6 to 8 garlic cloves (again, feel free to play around with it)

  • Juice of 1 lemon

  • Salt to taste

Preparation

  1. Toss all the ingredients into your mixer for a couple of minutes until you have a smooth paste.

  2. That’s it!


Tips

  • Adjust spices according to your preference but be careful with the salt!

  • Enjoy it in your sandwiches, with your roti / rice or as a dip

  • If you like the flavour of coconut, feel free to add it in

  • Refrigerate for upto a week and enjoy a small portion of it every day.

  • Chutney can also be frozen for up to 3 months. Freezing in an ice tray helps divide the paste into smaller portions for easy defrosting

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