-
Prep time
10 minutes
-
Cook time
5 minutes
-
Makes
1/2 cup
Author Notes
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
Ingredients
-
1 bunch
fresh cilantro
-
1 teaspoon
peeled, grated ginger
-
2 pieces
Thai chile peppers, destemmed
-
3 teaspoons
lime juice
-
1/4 teaspoon
salt
Directions
-
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 you have a fine and smooth paste. 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.
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.
See what other Food52ers are saying.