They are run by ambitious young chefs who offer cuisine not typically found in food trucks, such as specialty crepes, kimchi pork - fries, osso bucco, velvet cupcakes, or the chicken marsala meatballs
with cilantro chutney found in the Great Balls on Tires gourmet food truck.
Then I used it to
make cilantro chutney chicken from Made in India, the delightfully uncomplicated book by London blogger Meera Sodha.
Black Barley, Purslane, and Watermelon Salad Greek Salad with Heirloom Tomatoes and Purslane Dandelion Greens with Ramps, Bacon, and Blue Cheese Spinach and Violet Salad with Blue Cheese Spinach and Blood Orange Salad with Violets Pan Crisped Greens with Eggs and Sweet Potato Spring Vegetable Curry with
Ramp Cilantro Chutney Violet jelly
This savory Indian crepe is typically stuffed with a potato - and - onion filling and served with chutney,
like Cilantro Chutney (below).
-LSB-...] Green Juice (pictured above) Roasted Onions Stuffed with Black Quinoa Spanish Garlic Soup Curried Quinoa Salad Strawberry and Basil Aqua Fresca Greens with Eggs and Sweet Potato Spicy Cucumber Salad Spring Vegetable Curry with Ramp
Cilantro Chutney Raw Kale Salad Green Smoothie -LSB-...]
These creamy crunchy cucumber and
mint cilantro chutney sandwiches are an irresistible Indian twist on traditional English cucumber tea sandwiches.
If you enjoy Indian street food like samosas or anything covered
with cilantro chutney, you're going to love this recipe.
It looks similar to
an cilantro chutney that I learned from an Indian friend long ago — she used to bring sandwiches with the stuff!
Serve immediately with Indian chutneys (tamarind, mango or cilantro —
cilantro chutney is more typical with pakoras).
We enjoyed them with tamarind and mango chutneys, but
cilantro chutney would be paired with them more often.
I like to make them into crepes and eat with
some cilantro chutney!
Carne asada with
cilantro chutney is so simple and easy to make, yet so incredibly delicious.
This vegan dish is paired with a delicious, tangy mint and
cilantro chutney.
To balance the earthy flavors of the chickpeas, I've paired it with them a tangy mint and
cilantro chutney.
Serve the chickpeas with cooked basmati rice and the mint and
cilantro chutney.
There isn't a dipping sauce typically served with shingaras in Calcutta, but Banerjee likes to add extra flavor with
a cilantro chutney (cilantro, green chile, Greek yogurt, lime, and optional ground coconut).
I made
a cilantro chutney to go with and that was perfect with these.