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.
|1||medium||onion, peeled and quartered|
|4–5||garlic cloves, peeled|
|1/3||cup||fresh lime juice*|
|~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.
- Remove the lower portions of the cilantro stems and discard, reserving the leaves and tender stems for use in the chutney.
- Peel the ginger and cut it into small chunks.
- Place the cilantro, ginger, onion, garlic, salt, sugar, lime juice, cumin, and peanut butter in the food processor and process until smooth.
- Cut the chilies in half and discard the seeds.
- 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.
- Cover and refrigerate for a 3 to 4 days.