How to make Cilantro Chutney

Cilantro ChutneyDoes it often happen to you that sometimes you are so used to making a certain recipe and pay so much attention to its simplicity that you forget how important it is and hence do not fail to give it the importance it deserves? Only a few days back I realized this happening to me when I was busy making my daily batch of green cilantro chutney while a friend was over for a cuppa. We were there in my kitchen talking away, while me multitasking when she asked for a recipe for a recipe for cilantro chutney. It seems it was her favorite but she never knew what all goes into it. I paused for a little and went, well a little of this, a touch of that and the look on her face told me how I was undermining something that seemed simple for me because I did it everyday but cannot be the case with everyone. Just like how I had to go through the recipe for guacamole three times before gathering the ingredients when making for the first time. So anyway, righting what I did not know I was doing all wrong and jotting down the recipe here specially for that special friend and also for you.
S94A7994Now this is the most basic recipe for a hot green cilantro chutney. You can get creative and add some nuts like peanuts or almonds in here. Pumpkin seeds also work great with this. Mummy makes her with mint and cilantro both half n half. Abhishek prefers his this way slowly that has become a norm in our household. But what I am saying is, feel free and play around with the recipe. ┬áServe this chutney on practically anything. We serve it with fritters, vada pav, sandwiches, and even thrown it on chicken and out comes the world’s easiest and most delicious Cilantro Chicken (you will see the recipe soon!). Enjoy!

Ingredients: Yields approx. 1 cup

1 bunch cilantro (approx. 2.8oz-3oz)

2-3 cloves of garlic

1 tablespoon ginger root

2-3 thai green chili

Juice of 1 lemon (approx 2 1/2- 3 tablespoon)

1/2 teaspoon cumin seeds

Salt

1/4 cup yogurt (optional)

Method:

Bring all the ingredients together in a blender. Add 2-3 tablespoons of water only if you need to get the blades of the blender running. Blend into a smooth sauce. Store in refrigerator an air tight container for up to a week.

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