Posted on 03/24/2022 at 10:00 AM by Madhu Gadia
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
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
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.
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.
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)