Cilantro Chutney
Indian Recipe

This classic Indian chutney is my all-time favorite condiment. I even eat it on toast in the morning! Try it with your favorite Indian dishes, with simple grilled chicken or lamb,  or on a spoon straight out of the jar.

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3  bunches  cilantro
2 2” piece ginger
1 medium onion, peeled and quartered
4–5 garlic cloves, peeled
1 teaspoon salt
1 ½ teaspoon sugar
1/3 cup fresh lime juice*
1/2  teaspoon cumin
1 tablespoon peanut butter
~2-5 fresh Serrano or Thai chiles**
~ ½ teaspoon chili powder

*Substitute 1 teaspoon of tamarind concentrate if you have it.

**  Chiles vary in intensity throughout the year, so always add them a few at a time, tasting as you go. If you reach your maximum heat tolerance, delete the ground red chile.




  1. Remove the lower portions of the cilantro stems and discard, reserving the leaves and tender stems for use in the chutney.
  2. Peel the ginger and cut it into small chunks.
  3. Place the cilantro, ginger, onion, garlic, salt, sugar, lime juice, cumin, and peanut butter in the food processor and process until smooth.
  4. Cut the chilies in half and discard the seeds.
  5. Add the fresh chiles to the chutney a few at a time and process smooth, tasting as you go. Add the ground red chile if needed, processing to blend.
  6. Cover and refrigerate for a 3 to 4 days.


Preparation Time: 
Under 10 minutes.