If you have eaten at an Indian restaurant, you have definitely tasted a cilantro chutney, and probably loved it too. Cilantro chutneys can jazz up any drab meal. Drizzle it over a salad, grilled meat, rice and beans, in wraps, or serve it as dips with chips…the possibilities are endless. So the next time you have leftover cilantro, make a chutney with it. What’s best is that chutneys won’t go bad for weeks.
Most cilantro chutney recipes that you find on the internet, like this one, miss two major ingredients, without which the creamy and tangy taste that makes kebabs taste so much more delicious cannot be achieved. Try both recipes and see which one you like better. 🙂
Here’s another Bengali style cilantro chutney that you might like.
How to make cilantro chutney?
- Wash coriander/cilantro leaves. Use the whole bunch, stems included.
- Wash and clean a sprig of mint leaves. You don’t want the stems.
- Peel one clove of garlic.
- Cut the stems off of two green chilies.
- Juice one lime.
- In a grinder, blend cilantro, mint leaves, 2 green chilies, garlic, yogurt, and salt until smooth. Add water if you want a thinner consistency.
Restaurant-style cilantro chutney
- 1 bunch coriander leaves/cilantro
- 1 lime
- 1 green chili
- 1/2 cup yogurt or sour cream
- salt to taste
- 1 clove garlic or more if you like
- 1 spring mint leaves
- Thoroughly wash the cilantro and mint, and then grind all the ingredients in a food processor until you get a smooth paste. Add water if you want a thinner consistency.