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Prep time
10 minutes
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Cook time
5 minutes
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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
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Ingredients
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1 bunch
fresh cilantro
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1 teaspoon
peeled, grated ginger
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2 pieces
Thai chile peppers, destemmed
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3 teaspoons
lime juice
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1/4 teaspoon
salt
Directions
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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.)
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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.
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Store in a clean glass bottle in the refrigerator. This will last for 2 to 3 weeks.
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