Chutney. If you like Indian food, then try making some chutney. It goes with everything. It's required on potato dishes, samosas, and pakora around here. Also wonderful on naan, just fork little bits onto each bite. I use about a grocery-store sized bunch for every batch, more or less, but I prefer to use less stem. You can stretch it further if you chop down further on the stalks. You can can it also, but I don't know how to do that (yet). I've never tried to freeze it.
Here's a couple of recipes. I've made them all, all are tasty. I do something different every time!
Cilantro (Green) Chutney
credit to Mridula Baljekar from Curry Bible
1-1/2 tsp lemon juice
1-1/2 tsp water
small bunch of fresh cilantro, coarsely chopped
2 tbsp shredded coconut
1 small shallot, finely chopped
1/4 inch fresh ginger, finely chopped
1 small fresh green chilli
1/2 tsp sugar or jaggery
pinch of salt
pinch of pepper
Put lemon juice and water and half of the cilantro in blender and puree to a slushy paste. Gradually add remaining cilantro until all blended to a paste. Add remaining ingredients and blend. Store in non-metallic bowl. Keeps about 3 days in the fridge.
Add to plain yogurt to make cilantro raita.
Fresh Green Chutney
credit to Madhur Jaffrey from Quick and Easy Indian Cooking
6 tbsp plain yogurt
2 heaping tbsp coarsely chopped mint
2 heaping tbsp coarsely chopped cilantro
1 tbsp fresh lemon juice
pinch of salt
Put 2 tbsp of yogurt and remaining ingredients in blender and blend until smooth paste. In a separate non-metallic bowl, whip the remaining yogurt and then fold in the paste from the blender. Keeps in fridge 2-3 days.
(obviously, I multiply the leaf ingredients a LOT! - and I don't use the salt or keep it to just a pinch no matter how much I make. the lemon juice is there to get the ingredients moving in the blender. You can add a lot more leaves and just a drizzle more juice.)
credit to Mridula Baljekar from Best-Ever Curry Cookbook
2 tbsp vegetable oil
1 dried red chilli
1/4 tsp each: cumin, fennel, onion seeds
4 curry leaves
4 oz dry unsweetened shredded coconut
2 tsp sugar
3 fresh green chillis, chopped
big bunch of cilantro, coarsely chopped
4 heaping tbsp mint, coarsely chopped (or 4 tbsp mint sauce)
juice of 3 lemons
pinch of salt
Heat the oil and fry the red chilli, seeds, curry leaves, coconut, and sugar until the coconut turns golden. Set aside to cool, then, use a mortar and pestle to grind the spice mixture with the green chillies, coriander and mint. Stir in the lemon juice. Transfer to sterilized jar and chill. (I just put it in a tupperware).
There have got to be a zillion recipes on the allrecipes and similar sites. Sometimes I look up a new one, sometimes I just stuff whatever sounds good in the blender. Rarely disappointed!
Also - chopped cilantro, onion, and tomato. On anything Mexican, and it's extra yummy as a garnish on black beans and yellow rice.
Zone - USDA 8b / Sunset 11