AI-generated image
Chadon beni chutney
Shadon beni chutney: sharp green culantro sauce for doubles
Every doubles man on the Curepe corner and every pholourie stall at a south Trinidad fair has a bottle of this bright green sauce, made from chadon beni (culantro), garlic, hot pepper and lime. It is thin, sharp and grassy, and goes on doubles, pholourie, saheena and fried fish. The common mistake is blending it too far ahead without enough acid, so it turns dull khaki within hours. Coriander can stand in, though the flavour is softer. Chef's tip: blend with ice-cold water and add the lime last; the cold keeps the green vivid.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 2 ⅛ oz chadon beni (culantro) leavesabout 2 large bunches (or 80 g coriander)
- 4 cloves garlic
- 1 scotch bonnet pepperseeded for less heat
- 3 tbsp lime juice
- ½ cup ice-cold water
- ½ tsp salt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Rinse 2 ⅛ oz chadon beni (culantro) leaves well, shake dry and roughly chop it, stems and all.
Step 2: Blend with 4 cloves garlic, 1 scotch bonnet pepper, ½ tsp salt and ½ cup ice-cold water until smooth and runny.
2 minStep 3: Blend in 3 tbsp lime juice, taste and add more salt or water: it should pour like a thin sauce and taste sharp and hot.
Step 4: Keep in a squeeze bottle or jar in the fridge for up to 3 days.
Nutrition per serving
- Calories
- 12 kcal
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chadon beni chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lime juice?
- Lemon juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Vietnamese
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.