Cilantro Chutney (Dhania Chutney)

Cilantro Chutney 
(Dhania 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 cup - 48 servings
Serving Size: 1 teaspoon

Ingredients:

3 ounces fresh cilantro with stems

1/2 cup coarsely chopped onion

1 tablespoon ginger, peeled and chopped

1/2 teaspoon cumin seeds

1 tablespoon chopped green chili, to taste

1 teaspoon salt

3 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, ginger, 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. 

NUTRITION INFORMATION PER SERVING:

MAKES: 1 cup (48 servings)   SERVING SIZE: 1 teaspoon

Calories: 2; Total Fat: 0 g (Saturated Fat: 0.5 g); Carbohydrate: 0 g; Protein: 0 g; Fiber: 0 g; Sodium: 44 mg

(Reprinted from The Indian Vegan Kitchen)