Cilantro Chutney

Cilantro Chutney

It was not too long ago where I ventured out to one of Milwaukee’s hidden gems (Best Food Store) to pickup some lentils and spices, among other things. I’ve written about this place before, and I love it. I love pretty much everything about an ethnic store, whether it be Latino, Asian, or Indian, or anything European. With that said, I’m a big fan of Indian spices. The cumin, the coriander, the turmeric. I could go on and on. I haven’t mentioned the pickled vegetables, and the chutneys either. Chutney is a popular dipping sauce, or condiment if you will for many Indian dishes. They are vibrant, and full of flavor whether they are of the dry or wet kind. In this particular recipe, and one of my favorite dishes, I used cilantro.

Cilantro Chutney Recipe

This cilantro chutney is so good in so many ways. A dipping sauce, or a condiment for an upcoming recipe that really makes it stand out. It’s vibrant and bold to say the least, and is perfect if you have a a bunch of cilantro to use up.

Let’s get started.

Ingredients:

  • 1 bunch of fresh cilantro, washed
  • 2 tbsp fresh ginger, peeled
  • 2 whole green chilies, stems removed
  • 1/2 tsp cumin powder
  • 1 tbsp lemon juice
  • 1/4 cup water
  • 1/4 tsp salt

Simple stuff.

Add everything to a food processor or blender.

Cilantro Chutney Ingredients

Pulse until you have a smooth sauce. Add more water if you need to. Taste, and season with any additional salt if you prefer. I think the 1/4 teaspoon of salt is just right.

You can use this cilantro chutney in so many different ways. Think of mixing it with some mayonnaise for sandwiches or for a dipping sauce, or even better, mix it with some yogurt and toss some hot fried chicken wings with it, or wait for an upcoming Indian recipe that will get your taste buds fired up. Regardless, this is like the Indian pesto, and it’s really, really good. You can store this in the refrigerator for about 4-6 days. Hope you enjoy!



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