Beyond Wonderful Recipe Green Chutney

Cilantro Chutney

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 with tortilla chips as a refreshing alternative to Mexican salsa.

Ingredients

Serves 1 Cup

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

* 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 chili.

Directions

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 chilies to the chutney a few at a time and process until smooth. Ttaste as you go. Add the ground red chili if needed, processing to blend.

6. Cover and refrigerate for 2 to 3 hours to let the flavors meld..

Preparation time: 15 minutes plus 2 to 3 hours downtime.

A Barbara Adams Beyond Wonderful recipe.


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