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Cilantro Chutney by Megha & Dashang

  • gpapadop31
  • Feb 13, 2022
  • 1 min read

Updated: Nov 21, 2022


This recipe comes from our wonderful foodie friends, Megha and Dashang! Cilantro/Coriander chutney is a staple condiment in the Indian kitchen, and can pair with a multitude of foods across global cuisines. This recipe requires a blender or food processor and is obviously for cilantro lovers. This version is medium spicy, for those who can eat spicy :) Pair with chicken, fish, lamb, grilled vegetables and delicious fluffy naan bread.




Ingredients (Makes a lot!, which can be frozen)

Pro Tip from Dashang: "It's easier and better to blend or process with more ingredients where less water is required to get it moving" - You can experiment with different sized processors/blenders.


  • 2 bushels of rinsed cilantro - de-stemmed for the best outcome.

  • 5 cloves of garlic

  • Juice of 3 small limes or 2 large limes

  • Salt - at least 2 Tbsp

  • 1.5 Tbsp of Ground Cumin

  • 1 large jalapeno pepper

  • 2 Indian Green Chiles ( or 2 Serrano Peppers)

  • (Removing stems and membranes can reduce the heat)


Steps

  • In a blender or processor, add the garlic, chiles, lime juice, salt, cumin and pulse as fine as possible.

  • Add Cilantro and process again, stopping to push down the the leaves that were pushed to the sides of the container.

  • If required, add a touch of water to get the blend going.

  • the consistency should be a little less thick than a paste, where it can fall off a spoon.

Refrigerate, can be served cold!








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