How to Make Cilantro Chutney

Chop cilantro to use in a spicy chutney.

A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy naan and an ideal accompaniment for samosa. It's also known as "hari" or green chutney. There's no single way to make this dip, so adjust the spiciness and seasonings to suit your taste. This chutney loses its freshness fast, so either use it the same day or make a big batch to freeze and use later.

Things You'll Need

• Food processor
• 1 1/2 cups cilantro
• 1 1/2 cups mint, stems removed
• 1 1/2 serrano peppers, seeded and chopped
• 1 1/2 cup roughly chopped white onion
• 1/2 cup cold water
• 1 large clove of garlic
• 1 teaspoon kosher salt, to taste
• Small nub of fresh, peeled ginger, to taste

Instructions

1. Pulse herbs, peppers, onions, ginger and garlic in the food processor until coarsely chopped.

2. Add water and salt, and puree until smooth. Adjust seasonings as needed. Add a splash of lemon juice if desired.

3. Chill cilantro chutney in refrigerator for two hours or up to one day.

4. Serve with grilled meats, spread over bread or use as a dipping sauce for savory appetizers.

5. Freeze extra chutney in an ice cube tray. Once it is frozen, store the cubes in a dated, zip-close bag in the freezer.

Tips & Warnings

• Feel free to adjust the type (and number of peppers) depending on your heat preference.

• This vibrant sauce looses its freshness quickly, so plan on making and using it the same day.

References

• Manjula's Kitchen: Hari Chutney