Along with the words “curry” and “masala”, the word “chutney” has become synonymous with Indian cooking. Chutneys are essentially condiments, usually comprising of a ground mixture of spices and herbs, vegetables or fruits. Chutneys can be dry or wet. When dry, they are in powder form and can be stored longer. There are innumerable chutneys in Indian cuisine and this recipe is for Cilantro chutney – a versatile chutney that can be used as a marinade, to make sandwiches or as a dipping sauce.
- Cilantro - 1 large bunch
- Mint - 5 to 6 leaves
- Garlic -1 clove, peeled
- Green Chilli - 1
- Cumin seeds - 1 tsp
- Lime juice - 1 tbsp
- Sugar - 1/2 tsp
- Salt - to taste
- Split roasted Bengal Gram (Kadle pappu) - 1tbsp (optional)
The chutney itself is very simple to make, once you have assembled all the ingredients blend to a smooth paste.
Ideally the chutney should not be watery but it is hard to grind the paste without adding some water. If you do have to add water try to add as little as possible.
Split roasted Bengal Gram can be added to the chutney while blending since it helps absorb the water.
This chutney can be used as a dipping sauce for samosas or kababs, to make sandwiches, as a marinade for fish which can then be either steamed, baked or fried or the chutney can just be eaten as is! Remember to refrigerate the chutney.