How To Make a Coriander Cilantro Dip
The herb Coriander is known as Cilantro in United States. It is used most frequently in Indian dishes and is known commonly as ‘dhania’. Coriander is a famous herb used for its taste, aroma and medicinal benefits. The coriander leaves are known to contain good amount of antioxidant and provide relief against anxiety and insomnia. The seed are traditionally used in India as diuretic to help in digestion. The Coriander Cilantro dip is made up of the green leaves of this herb and serves as an excellent sauce with beef, steaks, sea food and snacks. It is made very easily and uses very simple ingredients. The dip can be preserved for a long time in the refrigerator. There are many versions of this recipe but the basic idea remains the same and alterations can be made as feasible according ti taste preferences. The dip makes meals more interesting and is an exciting addition to the table. Get working with the complete recipe in our step by step guide below. Gather all the ingredients and utensils before starting. It will not take you much time. Here we go!
Prep time: 10 min
Refrigerator time: 30 min
Total time: 40 min
Yield: 1 small bowl
Utensils: Food processor (blender), small mixing bowl, serving bowl.
Ingredients:
Bunch cilantro (coriander), long stems trimmed: 1
Cloves garlic, chopped: 2
Water: 2 1/2 tablespoons
Mayonnaise: 1/2 tablespoon
White vinegar: 1 1/2 tablespoons
Red wine vinegar: 1 1/2 tablespoons
Fresh lemon juice: 3 tablespoons
Finely chopped white onions: 3 tablespoons
Light olive oil: 3 tablespoons
Dried chili, crumbled: 1 small
Instructions
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1
Take out your food processor. Put into it the Cilantro. Top with garlic, water, mayonnaise, vinegar and lemon juice. Close the lid and process until the ingredients are minced. However, make sure you do not make a puree out of them because the dip is best when it is till a bit granular.
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2
Now add to the processor the remaining ingredients and process again so that they get minced too. Make sure you do not end up making an emulsified solution.
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3
Pour out the dip into a serving bowl. Place it in the refrigerator for at least 30 minuets before serving. Serve to the delight of your guests.
One variation you can try is to temper the dip. Heat some oil in a pan, add mustard seeds to it and when they start popping, pour the oil over the chutney. Stir using a spoon. The tempering enhances the taste.
, small mixing bowl, serving bowl.
Ingredients:
Bunch cilantro (coriander), long stems trimmed: 1
Cloves garlic, chopped: 2
Water: 2 1/2 tablespoons
Mayonnaise: 1/2 tablespoon
White vinegar: 1 1/2 tablespoons
Red wine vinegar: 1 1/2 tablespoons
Fresh lemon juice: 3 tablespoons
Finely chopped white onions: 3 tablespoons
Light olive oil: 3 tablespoons
Dried chili, crumbled: 1 smallNext%20stop%3A%20Pinterest "Pin It")
