I love cilantro. I find its earthy and slightly tart citrus flavour to be refreshing, with a hint of peppery finish. But it seems that people either have a love or hate relationship with cilantro. Take my sister for example, she thinks cilantro tastes like soap and can detect even the tiniest bit of cilantro in any dish she tries. This love-hate relationship is so facinating that scientists have conducted research to understand the strong aversion to cilantro! There seems to be a few genetic traits that are linked to our sense of smell. These genetic factors may make us more sensitive to the aldehyde chemicals that give cilantro it’s unique smell and flavour and may change our perception to dislike them.
But did you know you can change your tastebuds to enjoy new flavours that you once disliked? Adults are just like kids who need to be exposed to foods numerous times and in numerous different dishes before we will accept them. The more often we expose our smell and tastebuds to the same foods and a variety of different ones, the more we can change our perception of new and unique smells and flavours. So, perhaps give cilantro another try. A Japanese study suggests that crushing cilantro leaves allows the enzymes in the leaves to convert the aldehyde chemicals into other substances that do not have that unique aroma you might dislike. I recommend crushing cilantro leaves into a vibrantly coloured and delicious Cilantro Chutney.
Richly coloured, Cilantro Chutney is a tasty way to brighten up party snacks or a pre-dinner nibble. It makes a flavourful dip for veggies, tortilla chips or toasted naan bread. I also enjoy it as a cooling condiment for spicy dishes, roasted vegetables, baked fries and as a dressing for salads. Try it instead of pesto tossed with pasta or roasted potatoes. For a savoury snack, I will often stir cilantro chutney into plain yogurt.
This recipe comes from a fellow dietitian, Gerry Kasten, who loves food and cooking and is an inspiration to our profession.
Makes 1-1/2 cups
3 cups lightly packed fresh cilantro leaves, about 1 bunch
6 green onions, coarsely chopped
1 inch of fresh gingerroot, peeled and sliced
1 jalapeno, seeded and sliced into quarters
2 tsp granulated sugar
1-1/2 tsp ground cumin
1/2 tsp salt
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
Place all ingredients in a food processor and blend until smooth. Taste and adjust the sugar and salt as needed. Cover and refrigerate or enjoy right away. Chutney will keep in the refrigerator for up to 5 days but is best enjoyed within a day or two.