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Coriander/Cilantro is by far the most used herb across India. There is something in it’s fragrance & taste that adds so much freshness & earthiness to any dish.

Cilantro Chutney is a great sauce to have handy at home. It can be used in several different ways:

1. Spread on bread/Parathas for a quick sandwich or frankies with veggies
2. Dip with chips
3. Salad Dressing with Olive Oil
4. Raita - Chutney + cool yogurt + finely chopped veggies (cucumbers, onions, tomatoes)

I have tried all of the above successfully. You are just limited by your creativity. Apart from it being tasty and easy to make, it is my favorite because of some fond childhood memories that I associate it with.

When I was a kid, my nani (maternal grandmother) used to make this awesome chutney that I and my cousin sister would eat with practically anything. That would be one thing that was always on the menu when we would visit her. My mom inherited that art from her & I would like to believe that some of it has rubbed on me too . My bum chum (childhood best friend) used to love this chutney that mummy would make. I remember she would come home & the first thing she would ask my mom to make would be chutney sandwich.

So let’s get started. You need the following ingredients,

1 medium sized bunch of Cilantro
4-5 Thai Chilies (As per taste)
12-15 Peanuts or 2 tbsp of Roasted Daliya (split chickpea)
1 inch of Ginger
1 clove of Garlic
1 tsp of sugar
1 tsp of salt
½ Lemon Juice
Up to ½ cup of water

Most of the ingredients here are to taste. If you like the chutney to be milder, reduce the chilies. You can add more garlic if you like garlic-y flavor.

This recipe yields about 1 cup of chutney.

1. Nicely wash the cilantro in cold water. Just cut off the last few inches of stem & then give rest of the bunch a very rough chop.
2. Put all the ingredients in the blender, starting from chunky items first. It’s easier to blend.
3. Start with ¼ cup of water & add more to get the consistency you like.

Peanuts in the chutney cut through the sharp taste of cilantro & chilies, makes it milder & nuttier. It gives a nice pastel bright green color as opposed to dark green color. This chutney keeps well in the fridge for a week in a sealed jar.

Please leave your comments if you liked the recipe.

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