Samosas with Cilantro Chutney

samosas with cilantro chutney

These Vegetable Samosas from VegWeb.com were the first item to be devoured at Potluck #1 (of 3) this weekend. I made a large batch of filling, with curry powder instead of Korma sauce, so I might have to make some more dough.

The cilantro chutney (sometimes labeled coriander chutney if you’re looking for a pre-made version), is a quick recipe I created. Like many of the things I come up with, it’s a combination of 2 or 3 recipes I’ve seen on the web, adapted to whatever I have on hand, and rarely measured accurately since I always adjust things to our tastes.

Cilantro Chutney

Ingredients:
1/4 large white onion, roughly chopped
1 jalapeño pepper, roughly chopped, including seeds and ribs
1 tsp ground cumin
1/2 tsp mustard seed
juice of 1/2 lime
1 large bunch cilantro, ends of stems removed
1 tbsp olive oil
salt and pepper to taste

Directions:
In a food processor, combine onion, jalapeño, cumin, mustard seed, and lime juice. Pulse until chopped finely. Be careful not to breathe the aerated jalapeño juice!

Wash and dry cilantro, then chop into about 4 sections, breaking up stems so it will fit into your food processor. Don’t be afraid the use the stems… they have a lot of flavor. Add to food processor, and process until smooth. Drizzle in olive oil until well blended. Add salt and pepper to taste.

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