Culantro is a leafy green herb with culinary and medicinal uses with benefits like aiding digestion, supporting heart health, and providing vitamins A, C, and K, along with antioxidants.
Some research suggests that, it may help regulateblood sugar levels.
I have grown up eating it's chutney from our farm. I bought bunch of them when I visited my Ammana mane recently.
Sharing here the recipe of Culantro chutney for you all to try.
Ingredients
Culantro - 1 medium sized bunch
Grated coconut - 1/2 cup
Green chillies - 2 to 3
Grated coconut - 1/2 cup
Green chillies - 2 to 3
Lemon - 1 small
Oil - 1 spoon
Salt to taste
Method
Finely wash the culantro leaves. Heat a kadai, add oil. When oil gets heated up, add green chillies. Cook for 10 seconds. Now add chopped culantro leaves and roast for around 2 minutes. Switch off the stove and allow it to cool down.
Grind these roasted leaves along with grated coconut, lemon juice and salt using a mixer grinder. Transfer the contents on to a vessel.
Yummy, flavored chutney is ready to serve.
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