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.
Restaurant style cilantro chutney
- 1 bunch cilantro
- 1 lime
- 1 green chili
- 1/2 cup yogurt or sour cream
- salt to taste
- 1 clove garlic or more if you like
- Thoroughly wash the cilantro and then grind all the ingredients in a food processor until you get a smooth paste.