Cilantro chutney is not just a side condiment, in my opinion, it’s the main dish that helps elevate anything you serve with it. The bright green color does not require any filters and the spicy taste is absolutely spot on with sandwiches, samosas, wraps, roasted veggies, parathas, poha, and upma — but most ideally with my Indian burger or kati rolls! I have given a slight twist to this chutney but you can always skip some of the ingredients and still make the cilantro chutney in five minutes of your time.
2 bunches of cilantro, washed
5-6 small Indian green chilies or jalapeños
3-4 tablespoon lime juice
4-5 curry leaves (optional)
1 tablespoon toasted peanuts (optional)
1/2 tablespoon moringa powder (optional)
pinch of Asafetida (optional)
1/2 tablespoon Himalayan salt
Blend cilantro, chile, lime juice, peanuts, moringa powder, peanuts, asafetida, curry leaves, and salt in a blender, until smooth. Add more salt and lime juice if needed.
This chutney can be made without moringa powder, curry leaves, and peanuts.
You can add mint leaves for extra flavor
This chutney can be made in advance and stored in the refrigerator or freezer prior to serving.