Cilantro Chutney
Ingredients
2 Cups chopped cilantro
1 Tbsp raw peanuts
1 tsp cumin seeds – 1 tsp
1 Medium piece of Ginger
1 Green chili, Serrano (optional jalapeno) seeded
1 Tbsp. Lemon juice
2 Tbsp Sugar
¼ tsp Salt
2-3 Tbsp water
2 Cups chopped cilantro
1 Tbsp raw peanuts
1 tsp cumin seeds – 1 tsp
1 Medium piece of Ginger
1 Green chili, Serrano (optional jalapeno) seeded
1 Tbsp. Lemon juice
2 Tbsp Sugar
¼ tsp Salt
2-3 Tbsp water
Preparation
Cut the Cilantro in 2 or 3 large parts.
In a blender, put in water, peanuts, sesame seeds, cumin seeds, ginger, green chili,
garlic and half of the cilantro. Sprinkle with salt, sugar and lemon juice. Blend
until you have a fine paste. Add the remaining cilantro and blend again. You
should have a fine thick consistency. Strain the water out if the chutney is too thin
or use less water to begin with. Consistency should be like tomato Ketchup. Keep
refrigerated. Should stay good for 3-4 days although will brown a little. Excellent
for freezing for later use as well.
Serve cold as garnish, sauce or spread.
Cut the Cilantro in 2 or 3 large parts.
In a blender, put in water, peanuts, sesame seeds, cumin seeds, ginger, green chili,
garlic and half of the cilantro. Sprinkle with salt, sugar and lemon juice. Blend
until you have a fine paste. Add the remaining cilantro and blend again. You
should have a fine thick consistency. Strain the water out if the chutney is too thin
or use less water to begin with. Consistency should be like tomato Ketchup. Keep
refrigerated. Should stay good for 3-4 days although will brown a little. Excellent
for freezing for later use as well.
Serve cold as garnish, sauce or spread.
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