Meal Prep · Indian
Cilantro Chutney
Bright, fresh, and zesty, this authentic Indian Cilantro Chutney is a versatile condiment for any meal.
Ingredients
Tap to check offMethod
Step-by-step- Thoroughly wash the fresh cilantro leaves and tender stems. Pat them dry or use a salad spinner to remove excess water.
- Roughly chop the cilantro, green chilies, ginger, and garlic.
- In a blender or food processor, combine the chopped cilantro, green chilies, ginger, garlic, lemon/lime juice, roasted cumin powder, black salt (if using), regular salt, and sugar (if using).
- Add 2 tablespoons of cold water and blend until a smooth, vibrant green paste forms. Add more water, one tablespoon at a time, if needed to achieve desired consistency, but avoid making it too watery.
- Taste and adjust seasoning, adding more salt, lemon juice, or chili as per your preference.
- Transfer the chutney to an airtight container and refrigerate until ready to serve. For best results, chill for at least 30 minutes before serving to allow flavors to meld.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Serving Size | 2 tbsp |
| Calories | 25 kcal |
| Protein | 1 g |
| Fat | 0.5 g |
| Carbohydrates | 4 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 3-5 days
Store in an airtight container to maintain freshness and prevent oxidation. A layer of plastic wrap pressed directly on the surface can help.
Freezer Up to 3 months
Pour the chutney into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or container for easy portioning. Thaw as needed.
Reheat Serve cold
Cilantro chutney is traditionally served cold or at room temperature. If frozen, thaw in the refrigerator overnight or at room temperature for a couple of hours.
Chef’s Corner
- For the brightest green color and freshest flavor, use only the leaves and tender stems of cilantro, avoiding thick, fibrous stems.
- Adjust the amount of green chilies to your preferred spice level. For a milder chutney, you can deseed the chilies before blending.
- Avoid over-blending, which can warm the chutney and diminish its fresh flavor. Blend in short pulses until smooth.
- A touch of fresh mint leaves (about 1/4 cup) can be added along with the cilantro for an extra layer of freshness and complexity.
- If you don’t have black salt, regular salt works fine, but black salt adds a unique tangy, umami flavor that elevates the chutney.
