How to Make Cilantro Chutney

A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy naan and an ideal accompaniment for samosa.

Difficulty: Moderately Easy

Instructions

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 tsp. or more Kosher salt, to taste
• Small nub of fresh, peeled ginger, to taste

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

2. Add water and salt, and puree until smooth.

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

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

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.

[jimmywalrus]

on 8/14/2008 Chutney rocks! Check out some different flavors at momsfreerecipes.com