Cilantro Chutney (Green Chutney)
Cilantro Chutney is an irresistible mildly spicy sauce, made with fresh cilantro, green chillies, ginger, lime juice, salt, cumin and honey.
Prep Time10 mins
Blending Time5 mins
Total Time15 mins
Servings: 16 servings
- 1 inch fresh ginger peeled
- 2 green chillies tops cut off
- 1 Juice of a lime (about 1.5-2 tbsp)
- 1/4 cup water adjust for desired consistency
- 2 cups cilantro washed and drained
- 1/2 tsp salt adjust to taste
- 1/2 tsp roasted ground cumin
- 1/2 tsp chaat masala
- 1 tbsp honey (optional, but highly recommended) Use agave for vegan option
Add green chiles, ginger, lime juice and water to the blender. Blend it till smooth. This gives a head-start to the blender, so you don't have to add more water later.
Trim off about 2 inches of the cilantro stem ends. Wash it 2-3 times and drain it well. Add cilantro and the remaining ingredients to the blender and blend for 30 seconds.
Adjust seasoning and consistency. Store chutney in refrigerator for up to a week.
Tips for a delicious chutney:
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
- When buying fresh cilantro, the bundle should look vibrant green and should be able to hold straight when held upright. If it droops, it's not fresh and will affect the taste of the chutney.
- Remove the woody part of the cilantro stems as they give a bitter aftertaste to the chutney.
- Always rinse your greens 3 times to clean them thoroughly.
- Use fresh lime (or lemon) in this recipe, it doesn't taste the same with the concentrate.
- To freeze this chutney, I freeze it in ice-cube trays. After a day, I transfer the frozen chutney cubes to a ziplock bag. That that saves me a ton of effort and time. Read notes above for re-use instructions.
Calories: 6kcal | Carbohydrates: 1g | Sodium: 92mg | Potassium: 10mg | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1.2mg | Calcium: 1mg | Iron: 0.1mg