Cilantro, also known as coriander, goes well with many dishes. Which includes, but is not limited to, curry, biryani, tandoori, on a pakora, rice, naan bread, eggs, toast, and even sandwiches. Cilantro Chutney is our favorite condiment, and we use it to replace mayonnaise, ketchup, and mustard. We also use this chutney for more than just Indian food. Use your imagination. You may find other uses that makes you say WOW.
- 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 be HOT. Leave the seeds and pith 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 until the Chutney is the consistency of salsa.
Enjoy another recipe here