Cilantro Chutney

Made with fresh cilantro, green chili, lemon juice, garlic, cumin, and peanuts, this cilantro chutney is the perfect accompaniment to Indian appetizers, meals, and sandwiches. 

My daughter loves eating frozen Indian samosas and I recently picked up a box of mini vegetable samosas from Trader Joe’s but they didn’t have a sauce. Since my girl is a sauce girl and loves to dip her samosas in cilantro chutney, I went to look for a recipe and found one online at Swathi’s Recipes. This vibrant and flavor-packed cilantro chutney recipe (also known as coriander chutney) only uses a few ingredients but packs a punch–spicy, herby, garlicky, lemony, and so delicious. My daughter and her best friend devoured the box of samosas and this entire batch of cilantro chutney in one sitting and loved it.

Cilantro Chutney

Ingredients:

• 1½ cups of cilantro leaves, discard mature thick stalks & only keep young tender stalks & leaves, chopped
• ½-1 serrano chili or other green chili pepper, depending on how spicy you want it
• 2 tbsp water, or more to taste, if needed
• 1-2 tbsp fresh lemon juice, or more to taste
• 1½ tbsp roasted peanuts
• 1 large clove of garlic
• ¾ tsp dried cumin
• Sea salt, to taste

How to Make Cilantro Chutney

Place the chopped cilantro, serrano chili, water, lemon juice, roasted peanuts, garlic clove, cumin, and sea salt, to taste in a small glass jar that your immersion blender can easily fit inside.

Blend until creamy and smooth; if it’s too thick add more water, as needed. Taste and re-season with sea salt or lemon juice, if desired. Serve with samosas, snacks, or sandwiches.

Store in an airtight container in the refrigerator for up to 4 days. Refresh the chutney with thick strainer yogurt if desired. Enjoy.