Cilantro Chutney

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Your pesto looks and sounds delicious! This is how I use excess cilantro - most regional Indian cuisines include a 'cilantro (or cilantro and mint) chutney' that is served as a condiment with a meal or with fried snacks. I am sure you've seen some horribly artificial green chutneys in Indian restaurants. Here's the real recipe. It is delicious, healthy (no oil here!) and very versatile - try it on whole wheat bread in a sandwich. It keeps in the refrigerator for two weeks.

  • 1 large bunch cilantro, mostly leaves
  • 2 or 3 hot Thai green chillies, remove seeds for less heat, or just use one
  • a handful of roasted peanuts
  • 1 tsp cumin seeds
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • juice of half lemon
  • water to help process

Process peanuts, chillies, cumin, salt and sugar for 30 seconds in the mini jar of a blender or food processor. Add washed cilantro, lemon juice and a teaspoon of water at a time, as needed to help the processing. I like a spreadable consistency like hummous. A clove of garlic or even green garlic may be added. Fresh coconut may be substituted for the nuts (equal volume), but that also has the same effect on shelf life. Oh, and if you have access to raw green mangoes, peel and add half of one here instead of lemon juice - finger lickin' good!

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