Cilantro Chutney

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Cilantro Chutney

This is a fantastic sauce to have in your fridge.  You can put it on so many things.  It’s great with Spinach Pakoras, with eggs, as a veggie dip or even as a dressing.   It takes about 3 minutes to put together.  I really enjoyed it with the Tapioca and Potato Boras I made for The Great Leftover Challenge sponsored by Danny’s kitchen, a great blog that I enjoy reading.

All the ingredients that needs to be added to the Cilantro

Place everything in a blender and blend until smooth

Cilantro Chutney

Here’s the recipe:

Cilantro Chutney

1 bunch cilantro (with the stems cut off)

3 tbsp lemon juice

2 tbsp water

1 1/2 tsp oil

1 inch piece of fresh ginger

1 or 2 jalapeno chilies

1 tsp cumin seeds

1 tsp salt

1 1/2 tsps sugar

Rough chop the cilantro and ginger.  Place everything in a blender or food processor and blend until smooth.  Serve immediately or can store in an airtight container in the fridge for up to 3 weeks.

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14 responses »

  1. What a gorgeous chutney! Looks so easy to make too. I always love the combination of fresh cilantro and fresh jalapeños. Quick question: Do you remove the ribs and the seeds, or do you just throw the pepper in whole?

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