Search

Entire Site Recipes

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Spicy Green Chutney

From the collection

Introduction

This recipe is for cilantro lovers. If you just can’t stand the cilantro taste, substitute more mint. All measurements are just guidelines. Adjust everything to your own taste.

Ingredients

1 cup cilantro leaves and tender stems, rinsed and coarsely chopped
1 to 2 serrano chiles
~ Fresh ginger (about ½ inch long), diced
¼ cup mint leaves, washed and coarsely chopped
2 to 3 garlic cloves
½ cup grated fresh coconut or unsweetened dried coconut
~ Juice of one lime
~ Salt to taste

Steps

  1. In a blender or food processor, purée all of the above ingredients until they form a fine paste. If necessary, add water until you achieve your desired consistency.
  2. Serve with samosas or anything fried, or spread on sandwiches for a kick.

Notes

Read more in Sona Pai’s exploration of cilantro.

This content is from the Sona Pai collection.

Subscribe
Read Related Content
Savita Iyer-Ahrestani

Beetroot Raita
Farmer John’s Cookbook

Sweet Potato Samosas
Culinate Kitchen

Guacamole
Lucid Food

Cilantro-Jalapeño Sauce

Tags

Advertisement
Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

In his new book, the fundamentals of cooking take center stage.

Subscribe
Graze: Bites from the Site
The Produce Diaries

Morels

Pleasure in the hunt
Dinner Guest Blog

A quiche lesson

The crux is the crust
Features

Fabulous favas

A green herald of summer
Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Editor’s Choice

Most Emailed