Quick cilantro chutney is pure flavor, no embellishments. Just grind cilantro, ginger, chile peppers, and lime juice together into a fine paste. Slightly runny, this chutney is perfect as a topping sauce over grain or potato bowls, your morning eggs, savory oatmeal, and beans of any kind. —Annada Rathi
peeled, grated ginger
Thai chile peppers, destemmed
In This Recipe
Untie the bunch of cilantro. Wash thoroughly. Pick the leaves and the top, delicate part of the stem. (Save the lower stems to use for soups and broths later.)
Combine the cilantro leaves and top stems, peppers, salt, lime juice, and ginger and blend until fine. Feel free to add a teaspoon or two of water to facilitate blending.
Store in a clean glass bottle in the refrigerator. This will last for 2 to 3 weeks.