Cilantro Chutney

Cilantro Chutney



 ¼- ½ Cup Olive or Sunflower Oil

1 tbsp Ginger – Chopped

1/8 Cup Fresh Squeezed Lemon Juice

5 Scallions – Chopped

2 Ounces of Cilantro Leaves – Approximately one large bunch. Stems Removed. Chopped

½-2 Serrano Peppers – Chopped – Half pepper will be on the mild side.  Two peppers will HOT. Leave the seeds to keep the heat.

¼ teaspoon – Salt (add more if you like extra salt)


What to do

Place 1/8 cup of oil and all other ingredients into a blender or Ninja Auto IQ.  Blend on low to medium until finely chopped.  Slowly add additional oil to the Chutney is the consistency of salsa.

Happy Eatin’

%d bloggers like this: