I know it’s almost summer, but when I think of the word chutney, I immediately think of the year-end holiday season. In my world, holidays often include a smattering of tantalizing Indian cuisine. During Thanksgiving specifically, my dad makes the best chutney ever. It’s a secret recipe that I don’t even know. I’m telling you, the best mashed potatoes are covered in it. Alas, I don’t have that recipe to share but I do have one that will suffice in times of need. Say hello to this simple and fresh CORIANDER CHUTNEY (aka green chutney)!!
A General Note on Chutney
Now before I speak to this specific chutney, I wanted to point out that there are hundreds and hundreds (dare I say thousands!) of possibilities when it comes to chutney. Kinda like with the word “curry” — it doesn’t encompass all the flavors and types you can choose from. So to make a generalization about chutney before you’ve tried them all or at least some general categories of them (and believe me, I happily need to try more!), just isn’t fair. It’s unfair to you. And it’s unfair to chutney!
Coriander Chutney (aka Green Chutney)
This particular coriander chutney I’m sharing with you is zingy and spicy. The largest ingredient is coriander leaves (aka cilantro), but the other players are small but mighty, and they balance and uplift the coriander flavor in the best way.
SIDE NOTE: For all you cilantro-averse folks out there, I’m genuinely sorry you will not understand the delight of this recipe. And I won’t tell you that chutney will make cilantro more enjoyable for you — but I won’t tell you it won’t either! Ya never know.
Once prepared, the chutney can be used right away or you can keep it for a bit in the fridge. It will also mellow out slightly as time goes (i.e. the onioniness won’t be as sharp). If you add water when blending the chutney, it will only be good for a week or so. But it might not even last that long! You can use it as a dip, spread, sauce, dressing, marinade, and more! The flavors are concentrated and will elevate whatever you add it to. And it goes beyond just Indian cuisine. Add it to your quesadillas, hashbrowns, crackers, toast — you name it!
Coriander Chutney (Green Chutney)
Ingredients
- 1 large lemon, juiced, seeds removed
- ¼ red onion
- 1" ginger, peeled
- 2-3 cloves of garlic
- 1 serrano, remove seeds if you don't like as much heat
- 1 teaspoon ground cumin
- 1 bunch cilantro leaves
- salt to taste
Instructions
- Pour the lemon juice at the bottom of the blender first and then add the onion, ginger, garlic, serrano, and cumin. Blend for less than a minute or so, until it is chopped up a bit.
- Add the cilantro and get blending until smooth. If your blender is having a hard time liquifying the chutney, try scraping down the sides between blending and gradually increasing speed. If you're still having trouble, add a tablespoon of water at a time until things start moving.
- Add salt to taste, and enjoy! Eat with all your favorite savory Indian dishes, or even other things — potatoes, pizza, tacos, toast, the choice is yours!
