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 – 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
- Combine all ingredients into a blender.
- Blend into a smooth, thick paste.
- 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!