An all rounder!
A condiment that will make Cilantro to be among your favourite kitchen ingredients really. I absolutely love the diversity and great flavours that Cilantro brings out in a dish. From chutney to a marinade to garnishing, its uses is very broad. A herb truly gorgeous on its own with a vibrant green that will shine anywhere in your kitchen, either on the windows sill or in simply put in a jar. The very picture of waking up to their sight is just like a truly cozy ray of sunshine in your kitchen. Other than this, it is considered to have enormous healing properties as well. Sometimes referred to as Chinese Parsley or Coriander, in Mauritius it is lovingly called as ‘’Cotomili’’ – Coriander. It’s greatness is such that it is used in everything to be honest for example in a salsa, in guacamole or chimichurri sauces for its citrusy flavours to foods.
In Mauritius , on the other hand , it is very much appreciated at parties or anytime during tea time snacking. There is no question really as to snacking without ‘’ ene bon satini cotomili’’. Believe it or not even being a simple condiment, it has such a great reminiscence to it. Back then preceding the independence era where people would be feeding mainly on carbs as their main source of energy, for example tapioca roots or taro roots. Ma used to share that they would most often have this at breakfast along with ‘’ene bon satini cotomili’’. I am must many of my fellow Mauritian friends must have heard about the traditional ‘’Manioc/Arouille bouille’’ – Steamed tapioca/taro with ‘’ene bon satini cotomili’’. The fondest breakfast of each and everyone back then. To be honest even I , it’s been ages I had them because now these produce have become very seasonal. There are various ‘’Satini’’ – Chutneys really that are very much loved here for example Coconut Chutney or Tomato Salsa Chutney but this has to be the deal of all really. It’s frangrant and citrusy and sometimes nutty flavours and you can pair it with as many ingredients as you want really, i.e lemon , mint etc You can also serve it over fried rice or any rice dish really.
A crowd pleaser condiment – Mauritian Coriander Chutney / Satini Cotomili
Preparation : 15 mins
Yield : 1 pot
- 1 handful of Coriander /Cilantro
- 2 cloves of garlic
- 5 birds eye green chillies ( you can lessen it according to your taste )
- 2 tomatoes ( ripe )
- 2-3 mint leaves ( optional )
- Salt accordingly
- ½ cup of water
- Wash the ingredients thoroughly.
- Coarsely chopped them.
- Throw everything in a blender.
- Blend until a smooth paste is obtained.
- Seasoned and served chilled.
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