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7 votes | 9140 views

This is a common feature on Afghan tables and also similar to the coriander sauce you frequently find in north Indian restaurants. It's also common in Georgian cuisine. Serve it on top of the Chile-Coriander Chicken, or as a side to any grilled meat or vegetable. It is awesome!

Prep time:
Servings: 1 cup
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Ingredients

Cost per recipe $2.93 view details
  • 1 bunch fresh cilantro, stemmed (about 1 cup loosely packed leaves)
  • 3 cloves garlic, peeled
  • 1 jalapeno chile seeded (or leave the seeds in for extra kick!)
  • 1/2 cup walnut
  • 1/3 cup fresh lemon juice, or more to taste
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 2-4 Tbsp water as needed
  • Salt and freshly ground pepper to taste

Directions

  1. Combine cilantro, garlic, chile, and walnuts in a blender or processor. Add 1/3 cup lemon juice, salt, pepper, and cumin and process to a smooth paste. Add water as needed to make the sauce pourable.
  2. Taste for seasoning, adding salt, pepper, and lemon juice as needed. Serve immediately or within 4 hours a room temperature. Sauce can be refrigerated and reserved the next day, but it is best fresh!
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 169g
Calories 209  
Calories from Fat 145 69%
Total Fat 17.37g 22%
Saturated Fat 1.64g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2332mg 97%
Potassium 281mg 8%
Total Carbs 14.2g 4%
Dietary Fiber 2.6g 9%
Sugars 2.75g 2%
Protein 5.07g 8%

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Reviews

  • Michael
    November 3, 2010
    I tried this recipe last night. Had mixed results.Guess I'll play with it & adjust the seasonings a little. Found it to be a bit strong but different.
    I've cooked/tasted this recipe!
    • sukanya
      November 4, 2010
      Hello John
      I tried this recipe yesterday and result was good. It is actually little different what we prepares in India, but the twist of adding walnut is brilliant.
      We use fresh mint leaves in place of walnut and rest are same. though it may be little strong but you can give a try.
      Thanx for sharing it.
      I've cooked/tasted this recipe!
      This is a variation
      • Tracy
        November 8, 2010
        It was great, but mine was green not yellow like the picture
        I've cooked/tasted this recipe!
        • Sara
          November 10, 2010
          Delicious - will make whenever I have extra cilantro that might go to waste! I like the fact that all the ingredients are usually around the house.
          I've cooked/tasted this recipe!
          • Nancy Miyasaki
            January 5, 2011
            I absolutely love this sauce. I've served it three times since I first tried it, and expect to serve it that many times again in the coming year!
            I've cooked/tasted this recipe!
            • gopika
              January 17, 2011
              The coriander sauce recipe is veryyy yummyyy John.. Tried it out tonight and turned out superb. I used to make Coriander Sauce earlier but this recipe is superb. :)
              I've cooked/tasted this recipe!

              Comments

              • Ariel Hansen
                November 3, 2010
                I'm curious -- why is this called coriander sauce when there's no coriander in it?
                1 reply
                • John Spottiswood
                  November 4, 2010
                  Good question, Ariel! Coriander and Cilantro are the same plant..though normally the seeds are referred to as coriander and the leaves as cilantro. I guess I could have called it cilantro sauce...would have been more intuitive.
                • Sharon McAndrews Burkey
                  November 3, 2010
                  Can't wait to try this! We've visited India, and we love their food! Would love to go back! Tried to get them to share recipes but it gets lost in the translation! Thanks for sharing!

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