If you liked my easy tomato chutney recipe then this one is even better! If you know me, you know that I love saucy foods, dipping sauces, condiments and the like. You also know by know I love spicy food. The best thing about having a chutney with your meal is that you can control how much heat you add to your food. Cilantro chutney has to be my favorite chutneys.
What can you eat cilantro chutney with?
- It pairs really well as a dipping sauce to fried foods like spinach fritters (bhajia), fried cassava, fried eggplant and similar battered or fried foods.
- It’s also great with rice/roti and dahl (lentils).
- I’ve used it as a marinade to chicken with some added olive oil and lemon.
- It really is such an easy and versatile recipe. You can try any of these add ins to boost the flavor:
- Mint
- Jalapenos
- Coconut
- Yogurt
- Lime juice (fresh)
- Ginger
- Onion
- Jeera powder
I kept my recipe below pretty simple and just the way my dad makes it. He adds tamarind to his chutney which I love, but you can choose to add any of these add ins to create your own customized chutney.
How to store it:
- Keep in the refrigerator for up to one week
- Freeze in ice cube trays and transfer to a ziploc/container for an easy on-the-go chutney!
| Prep Time | 5 |
| Cook Time | 5 |
| Servings |
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Ingredients
- 2 bunches cilantro stems removed
- 7 cloves garlic
- 5 whole green Thai chili peppers give or take depending on how spicy you like it.
- 1 tbsp tamarind (imli) optional
- 1.5 tsp salt add more to taste
- 1/4 cup Water
Ingredients
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Instructions
- Thoroughly wash cilantro. Remove a few inches of stems. It's okay to leave a little of the stems on closest to the leaves.
- Add all ingredients to blender. Blend until smooth. Adjust salt to taste.
- Store in an airtight container or freeze accordingly. Best served chilled.
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