Name: Cilantro Chutney
Yield: Makes about 1 cup ; Serves 4
Cuisine: United States
Ingredients: ¼ cup lemon juice, or more to taste; 1 bunch fresh cilantro (about 1 cup packed); 1 to 3 jalapeño peppers, seeded and chopped (for a hotter chutney, leave the seeds in); 3 tablespoons chopped walnuts; 2 cloves garlic, chopped; 2 tablespoons chopped onion; ½ teaspoon sugar; 1 tablespoon vegetable oil 1 teaspoon coarse salt, or more to taste; ½ teaspoon black pepper, or more to taste

Preparation info

Makes about 1 cup ; Serves
4

Difficulty
Easy

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Indians and Afghans share a love for this pungent green sauce, made with fresh cilantro and jalapeño peppers. It’s great with Ground Lamb Kebabs, Tandoori Lamb Chops, and Saffron-Grilled Chicken.

Ingredients

1 bunch fresh cilantro (about 1 cup packed)
2 cloves garlic, chopped

Method

Combine all the ingredients in a blender and purée to a paste, scraping down the sides of the blender a few times and adding 4 to 5 tablespoons water, as needed to obtain a pourable sauce. Taste for seasoning, adding salt, pepper, or lemon juice as necessary. The chutney should be flavorful and piquant. It will keep for several days, in the refrigerator, covered, but tastes best served within a

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Ingredients

Method

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