The BEST sauce to put on EVERYTHING!! 

Yoghurt is a good alternative as well. Gives it a bit of tang. But I do prefer the creaminess that an avocado adds as I use them in a lot of my smoothies.

Good idea

I wonder if I could subtract the yogurt and add the avocado. Yogurt makes me sick to my stomach, literally. Thank you for the idea.

@@crystalmichaud3716 yes I have done that and I think it is very good.

So so happy to share 🤍

Complement

no shit sauce is a word in english

@@FakeVideoGuy1 rude

Ok 👍 cool bro

So you make a completely different sauce?

Chutni is so delicious, first time I had Indian food I fell in love 😍

#sobiasiddique6851: Absolutely true, also add mint leaves 🍃 better call " green chutni " for international viewers.

Great comment. Thank you. I wondered how long it would keep but, l think without the yoghurt it will keep much longer and then l can add yoghurt and mayonnaise later, if l want to.

@nikiTricoteuse In the fridge, you can keep it longer, say a minimum of one week, safely, you may add a few cloves of garlic, if you have a taste for it !!!! Of course, a much better choice than, additives added available in bottled. One thing original taste you will only enjoy with yoghurt, however, you can use mayonnaise, but it will be too creamy. Bon Appetite. 👍⚘️🥰

So you still put all the ingredients in a blender without Yoghurt and mayo. How does it blends though, if no liquidy stuff such as yoghurt?

@Livingwise88 You may add yoghurt with all ingredients, otherwise, these ingredients, coriander & mint leaves have enough water content to make a good paste, however, if you want it with yoghurt / mayonnaise, please add it with other ingredients.

It’s so great to have on hand in the fridge! Have to try that way next 🥰

Thank you for that tip , I’m going to use buttermilk to ,

What about culantro. Google it

Tacos, salmon/shrimp/fish bowl with rice, chicken , salad ..

On top of roasted veggies and chickpeas. As a base for curries

5 - 7

🤣🤣🤣

Use a mortar and pestle to crush herbs, then gradually whisk in liquid ingredients. Time consuming and hard work. You don't have to spend a few hundred dollars on a full size God processor. Cuisinart has a mini food prep that's sells for $25.00 - $45.00. I use my mini more than the full size. So many uses. Does a great job at mincing garlic in just a few whizzes of the blade. (20:seconds) Easy cleanup is a plus.

I will change that now.

No from libya and Morocco 🤍

You can slow the video down by changing the playback speed in the video settings.

Yayy!!

Read the description. It takes you to her website for the full recipe.

No, cilantro stems aren’t bitter. They are very cilantro-y. Chef Ottolenghi uses them often in his recipes. When Priya Krishna was still at Bon Appétit, she made a fiery green (chutney?) sauce for her Indian-ish “Grilled Cheese” - using a delightful yogurt mixture instead of cheese - and added cilantro stems to the leaves in the blender. She said that’s what her mom did, and mom told her that the stems held quite a bit of water. Brad Leone, who happened to be within earshot, confirmed that Priya’s mom spoke truth. Btw, that recipe is killer. It uses sourdough bread, it’s topped with “Chhonk,” which Priya swears by. In fact, her direct quote is: “Chhonk is Life.” It’s made with yellow mustard seeds and fresh curry leaves. That video is online, as well as many others, most of which I’ve watched. But I like Priya’s best. The sandwich can be dipped in the green sauce or ketchup or you can swirl the ketchup through the green sauce. (That part was cute.) So please don’t say that someone is being “lazy” when they’re doing something that they learned but that you didn’t yet know.

@titibebe2510, I second the fact that you're wrong on this one. Cilantro stems are not bitter.

In the article online that she posted for the recipe it was stated, "So many different cuisines around the world have a green sauce similar to this. Afghans and Indians have a green chutney. Peruvians have aji verde. Moroccans have chermoula. All super flavorful and all have cilantro as the star despite some other variations!" Hence the word, "variations." Also, "This recipe is super simple and can be tweaked easily based on your taste and ingredients available to you" There is a countless amount of recipes on RU-vid which labeled as 'green cilantro sauce', 'green dip,' 'green vinaigrette,' or 'green dressing.'