Cilantro Chutney

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

Americas
United States
Condiment
Side dish
Spicy
Gluten-free
Vegan

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