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Cilantro Chutney
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Cilantro Chutney

Course Condiment
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Author Pam - For the Love of Cooking

Equipment

  • Small glass jar
  • Immersion Blender

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

Instructions

  • 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.