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Gallery Fresh Cilantro Chutney Credit: Martyna Szczesna Recipe Summary prep: 10 mins total: 10 mins Servings: 6
Ingredients Ingredient Checklist 1/2 teaspoon whole cumin seeds Kosher salt and freshly ground black pepper 3 cups cilantro, coarsely chopped 1/2 to 1 fresh hot green chile, such as bird’s-eye, Indian long, or serrano, coarsely chopped 1 1/2 tablespoons fresh lemon juice Freshly ground pepper
Gallery Fresh Cilantro Chutney Credit: Martyna Szczesna
Recipe Summary prep: 10 mins total: 10 mins Servings: 6
Gallery
Fresh Cilantro Chutney Credit: Martyna Szczesna
Fresh Cilantro Chutney
Credit: Martyna Szczesna
Fresh Cilantro Chutney
Recipe Summary prep: 10 mins total: 10 mins Servings: 6
Recipe Summary
prep: 10 mins total: 10 mins
Servings: 6
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Servings: 6
6
Ingredients
Ingredients
- 1/2 teaspoon whole cumin seeds Kosher salt and freshly ground black pepper 3 cups cilantro, coarsely chopped 1/2 to 1 fresh hot green chile, such as bird’s-eye, Indian long, or serrano, coarsely chopped 1 1/2 tablespoons fresh lemon juice Freshly ground pepper
Directions
In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.
Reviews
Add Rating & Review
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All Reviews for Fresh Cilantro Chutney
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fresh Cilantro Chutney
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
