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Old 06-28-2005, 10:42 AM   #1
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ISO cilantro sauce

When I order Indian food and get Naan, I get this wonderful cilantro sauce and date sauce with it. I am specifically looking for the recipe for the cilantro so I can fix it tonight with Amber's recipe for Chicken Tikka. If anyone has a recipe for the cilantro sauce or date sauce could you please share it?
Sorry I don't know the proper names for these.

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Old 06-28-2005, 10:48 AM   #2
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I know the cilantro sauce you are talking about, but I don't know how to make it. I do know that it has mint in it.
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Old 06-28-2005, 10:59 AM   #3
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Do you mean a raita style dip?

When I make it I dice half a cucumber, handful each of coriander LEAVES (what you call cilantro) and mint, chopped and a carton of plain yoghurt. (Sometimes I add crushed garlic, but if you are going to make a curry then you've probably got enough garlic in the main dish!)

Put the diced cucumber and coriander leaves and mint in a bowl. Add enough plain yoghurt to coat the herbs/cucumber. Add salt and ground pepper, to taste. Chill before serving.
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Old 06-28-2005, 11:08 AM   #4
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I'm not exactly sure. It is definitly a smooth sauce that is spicy that you dip the naan into. I usually don't taste mint in it, but I could be wrong.
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Old 06-28-2005, 11:17 AM   #5
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The cilantro sauce is called Corrainder Chutney. It has mint in it as well. Here is how you make it.

2 bunches of cilantro - washed and roughly chopped (just discard the roots and chop the stem and leaves)
1 cup of mint leaves - washed (no stems)
2 jalapeno peppers chopped (seeds and all - if you want it less spicy use less jalapenos)
juice of 2 limes
3 cloves of garlic
pinch of cumin powder
1 tsp of sugar
salt to taste
1/2 cup of peanuts (I use unsalted, if you use salted, keep an eye on the salt)

Blend it all in a blender. Chill in the refrigerator for an hour before serving it with your tikka's.
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Old 06-28-2005, 11:17 AM   #6
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I think this is what you're looking for - courtesy of 'CD Kitchen' -

click here to print | click here to return to recipe | Having trouble printing? let us know!




Cilantro Chutney
CDKitchen http://www.cdkitchen.com

Category: Chutney
Serves/Makes: 8 | Difficulty Level: 3 | Ready In: < 30 minutes

Ingredients:
1 1/2 cup lightly packed fresh cilantro
1 cup lightly packed fresh mint leaves
5 tablespoons water
1 1/2 tablespoon white wine vinegar
2 teaspoons sugar
1 teaspoon curry powder
1 large garlic clove
1/4 teaspoon dried crushed red pepper Directions:
Process all ingredients in blender until herbs are just chopped. Season to taste with salt and pepper. Excellent on grilled salmon.

Recipe Location: http://www.cdkitchen.com/recipes/rec...tney4244.shtml This recipe is from CDKitchen http://www.cdkitchen.com
1995-2005 CDKitchen, Inc.




Note - there are as many recipes for cilantro chutney as there are Indian grandmas! :)
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Old 06-28-2005, 11:30 AM   #7
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The ingredients are starting to look close. This sauce was a little runny where as chutney can be pretty thick. Do you think adding some yogurt to this mix would taste good with the Chicken Tikka?
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Old 06-28-2005, 11:33 AM   #8
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Abj, sorry did not know you also wanted the date sauce recipe. Anyway I reread your post and here you go. My secret is applesauce and not dates to make my version and you would never know the difference.

Also a note on the recipe that marmalady found - Vinegar is never used in Indian chutneys that are made with mint and corriander, nor is curry powder or dried chilli flakes. Peanuts are used to give a smooth consistency to the sauce because we also use this sauce as a sandwich spread.

Recipe for Tamarind Chutney:

1.5 cups of applesauce - Any kind
3 tbsps of tamarind pulp - I buy pulped tamarind in plastic containers (you can find them in Indian or Asian markets)
1 cup of brown sugar if not more (I like my chutney sweet but you can taste as you go)
1 tsp of red chilli powder
1 tsp of cumin powder
salt a pinch
1/4 cup of water

In a saucepan, add the applesauce and water and bring it to a boil. Add the tamarind and remaining ingredients and cook this mixture until it's nice thick and bubbly.

Let it cool completely. Store in an airtight container in your refrigerator and serve with any Indian snacks - we use this with samosas, pakoras, pappadums, tikkas, you name it.

Another suggestion. If you really want something a bit different mix one tbsp of the green corrainder chutney with 2 tbsp of the sweet chutney. It has a balance of sweet and spicy that goes very well with tikkas, kababs etc.
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Old 06-28-2005, 11:42 AM   #9
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Yakuta,
Is there any way to substitute the tamarind pulp for regular tamarind? If so I may try to make that tonight also, since the applesauce is much easier to get than the dates. If not I will just get some from the resaurant and worry about the corriander sauce.
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Old 06-28-2005, 11:54 AM   #10
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I didnt' notice that there was water added to marmalandy's recipe. Here is what I am going to make for the sauce. If you think there should be any changes, or have any other recipes you love, or suggestions, please pitch in.

1 bunch corriander
1-2 jalapenos
juice of 1 lime
1-2 garlic cloves
small pinch cumin
1 t. sugar
a touch of water or yogurt until it reaches consistency I'm looking for
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