Cilantro Chutney

Name: Cilantro Chutney (Hariyo Dhaniya ko Chutney)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 2 medium tomatoes, chopped (about 2 cups); 6 fresh hot green chilies, coarsely chopped; 5 cups coarsely chopped cilantro; 2 medium cloves garlic, peeled; 1 teaspoon peeled and coarsely chopped fresh ginger; 2 tablespoons fresh lemon or lime juice; 2 tablespoons fresh lemon or lime juice; ½ teaspoon salt, or adjust to taste; ⅛ teaspoon timmur (Nepali pepper; page 31), finely ground with a mortar and pestle

Hariyo Dhaniya ko Chutney

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This bright green chutney has a tangy aroma and spicy refreshing taste. It is so versatile—serve with any fried snacks or it will be a perfect accompaniment to any Nepali lunch or dinner.

Ingredients

5 cups coarsely chopped cilantro
2 medium tomatoes, chopped (about 2 cups)

Asia
Nepal
Preserve
Lunch
Side dish
Gluten-free
Spicy
Vegan

Method

Place all the ingredients in a food processor or blender and process to a smooth consistency. Transfer the chutney to a bowl and serve. The chutney keeps in the refrigerator for up to 1 week in an airtight container.