This simple chutney is perfect to lift up that boring cheese sandwich or as a dip for fried goodies!
Recipe: Cilantro chutney
Also known as: Coriander/Green/Dhania chutney
Servings: Makes 3/4 cup
- 1 large bunch cilantro
- 2 green chilies (or to taste)
- 1/2 tsp salt (or to taste)
- 5 Tbsp lemon juice
- 1 Tbsp vegetable oil
- Cut off the roots and thick stems of the cilantro (about 4 inches from the bottom). The best way to wash cilantro is to fill a large bowl with cool water and soak the cilantro. The dirt will settle to the bottom. Pick the cilantro out of the water and re-wash in a colander.
- In a blender put the salt, lemon juice, vegetable oil, chilies. Add a bit of the cilantro. Start blending and then while the blender is running, keep adding the cilantro from the top. By doing this, you will not need any water to blend the cilantro into a paste. If you absolutely need to, you can add some water. It will make the chutney a little more runny. Or use a magic bullet which magically blends everything! lol!
- The two chilies make this chutney quite hot, so if you like it mild, use one. The consistency of this chutney has to be on the thicker side.
- Store in an airtight container in the fridge. Also freezes very well.
I have several versions of this green chutney. You may use it as a base recipe and add any of the below ingredients to the chutney while it is blending:
- 1/2 tsp garlic paste or
- 1/4 tsp ginger paste or
- 2 Tbsp unsweetened shredded coconut or
- 1 tsp toasted and crushed cumin (jeera seeds) or
- 1/2 bunch of mint (leaves + small stems are ok) or
- 1 Tbsp cooked peanuts or
- 1/4 of a small onion
It all depends on what you will serve it with. I’ve tried them all and I still recommend the base recipe without any additions.