Cilantro Chutney

Cilantro Chutney

This is one of the most common chutneys served with Indian appetizers and meals. It is as versatile as ketchup and a little bit goes a long way. This tangy hot condiment will perk up any dish.

Prep Time: 10 minutes         
Cook Time: 10 minutes
Makes: 1/2 cup
Serving Size: 1 teaspoon

Ingredients:

2 ounces fresh cilantro (about 2 cups)

1/4 cup coarsely chopped onion

1/2 teaspoon cumin seeds

1 tablespoon chopped green chili

3/4 teaspoon salt

1 1/2 tablespoons lemon juice

1 to 2 tablespoons water, if needed

1 teaspoon olive oil

Directions:

1. You will use both the cilantro leaves and stems for this chutney. Cut about 1-inch tips of cilantro stems. Cut the cilantro into 1-inch pieces.

2. Place cilantro, onions, cumin seeds, green chilies, salt, and lemon juice and in a blender jar and blend to a smooth paste. Stop the blender and stir a few times, add water 1 tablespoon at a time if needed to blend the cilantro.

3. Transfer to a serving container. Stir in olive oil. *Serve immediately or refrigerate until ready to serve.

*Note: Cilantro chutney will keep for up to 2 weeks in the fridge. It will change color to darker green. For longer storage, freeze chutney and thaw at room temperature before serving. 

(Reprinted from New Indian Home Cooking)