Cilantro Chutney


we ate desi food often growing up and it was almost sacrilegious for my mom to make pakora or samosa without making this chutney. it’s delicious and can be modified to to accompany a wide array of dishes and palettes (unless, of course, you’re one of those pitiful people who have a genomic trait or general aversion to cilantro, then bye). this is the desi cousin of the peruvian aji verde (or at least i’d like to think so cause they’re both so fabulous) call this my ode to cilantro (because that’s what this post seems like it’s becoming), but make sure you use all of the cilantro, i think the most flavor (particularly when minced) comes from the stems; i’ll leave that step up to you though. also, if you really don’t like cilantro or can’t handle it in large amounts, up the yogurt and reduce the cilantro amount..or even forgo the cilantro entirely and use mint (which is a completely different chutney, so i guess this post is becoming a 2-4-1).



1 bunch of fresh cilantro
4-5 cloves of garlic, minced
1 tbsp roasted cumin
1 jalapeño or thai chili pepper, minced
1 tsp fresh ginger, minced
1 1/2 cup of whole milk yogurt
salt to taste

throughly wash the cilantro. add all of the ingredients above to a food processor or blender and mix until chutney is a slightly thick liquid.




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