Cilantro Chutney (Kothmiri Chatni)
Indian chutneys are savory, sometimes tangy, vibrant and exploding with flavor. The thin consistency of this green chutney recipe creates the basic sauce that serves as a condiment for many Indian snacks, street foods, and sandwiches. /you can add it to your stews and soups also. Want to spice it up, add a green chile for a blast of heat.
Using a little oil and sugar keeps the color fresh. Chop off just the thick stems of the cilantro. You can make chutney in large quantities and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes as needed.
Servings: 8 Total Time: 10 minutes
1 clove garlic
1 green chile (optional)
1 1/2 tbsp fresh lime juice
1/4 tsp cumin
3 tbsp olive oil
1 tbsp sugar
4 cups cilantro
2 + tablespoons boiling water
pinch of salt
In a blender, grind the garlic and chili to a paste.
Add the cilantro 1 cup worth at a time along with lime juice, cumin, olive oil, sugar, and water until it is smooth.
If it needs more moisture to blend add 1 tbsp boiling water at a time until you reach a nice saucy consistency.
Add salt to taste.
Be sure to only use the leaves of the cilantro. Stems are edible but tend to make the chutney bitter. I use small green chilies that are packed with heat. Adjust the amount to your spice level.
Serve with baked pita chips or crispy flour tortillas strips. If you feel adventurous try this with Indian Samosas...Yummm!