Cilantro Chutney

Cilantro Chutney

This is an excellent Indian condiment.  I like it with samosas or pakoras. This chutney is versatile too. Mix it with some sour cream to make a yummy chip and veggie dip. Mix it with oil and a splash of vinegar to make a salad dressing. You can also use it as you would a pesto. Toss it with hot pasta or use it instead of tomato sauce for a pizza topping. I like making cilantro chutney the day before I want to serve it so that the flavors have time to meld and intensify.

Cilantro Chutney

1 bunch cilantro, washed and dried, most of the bottom stems removed
1 or 2 small green chiles, seeded and cut into chunks
juice of one lemon (or lime)
1 clove garlic
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch of black pepper
salt to taste (not more than 1/2 teaspoon)

Put all the ingredients into a food processor or blender and puree into a paste. Add water, a teaspoon at a time until you get the consistency you want (not too thick, not too thin).


3 Comments on “Cilantro Chutney”

  1. I love that you did Indian for Thanksgiving! Cilantro chutney is my favorite. I made an Indian inspired pizza with eggplant and drizzled it with cilantro chutney, and it was sooo delicious!

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