Fresh cilantro chutney is a great accompaniment to many different Indian dishes, such as: sandwiches, samosas, dhoklas, bhel and ragada patties.

Today, I’m sharing with you my favorite cilantro chutney recipe, which I learned from my mom. This recipe is super versatile and you can adjust it to your liking.

Cilantro Chutney

INGREDIENTS:

• Cilantro – 1 bunch
• Peanuts – 15 seeds
• Ginger – ½ inch piece
• Serrano Chili peppers – 1
• Thai chilies – 2
• Garlic – 1 large clove
• Lemon juice to taste
• Salt to taste
• Sugar to taste
• 3-4 tbsp of water

INSTRUCTIONS:

1. Combine all ingredients into a blender.
2. Blend into a smooth, thick paste.

TIPS/SUGGESTIONS:

• Peanuts are used as a binding ingredient in this recipe. As an alternative, you can use 1 tsp of sesame seeds.
• For a milder chutney, omit the Thai chilies.
• Instead of making a cilantro chutney, you can do a mix of half cilantro and half mint.
• If you have leftover chutney, use an ice cube tray to freeze. Once frozen, pop out the chutney cubes and store in an airtight container or zip top bag. I like to double the recipe and make an extra batch for when I’m short on time. Honestly, fresh chutney is best!