5 Ingredients or Fewer

Quick Cilantro Chutney

June 15, 2019
2 Ratings
Photo by Bobbi Lin. Food Stylist: Anna Billingskog. Prop Stylist: Amanda Widis.
  • 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

What You'll Need
  • 1 bunch fresh cilantro
  • 1 teaspoon peeled, grated ginger
  • 2 pieces Thai chile peppers, destemmed
  • 3 teaspoons lime juice
  • 1/4 teaspoon salt
  1. 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.)
  2. 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.
  3. Store in a clean glass bottle in the refrigerator. This will last for 2 to 3 weeks.

See what other Food52ers are saying.

  • Nora
  • Annada Rathi
    Annada Rathi
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

3 Reviews

Nora December 10, 2019
Looks like a great recipe. I can taste it, reading the ingredients. I wonder if it has any staying power in the refrigerator. A day or two? I know, I can try it for myself, but wonder if anyone is ahead of me.
Nora December 10, 2019
And I just read my answer! Trying to learn patience!
Annada R. December 10, 2019
:) Thank you for your comment, Nora!