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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