Cilantro Chutney
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 small bunches cilantro (50-60 grams each, hard stems removed)
- 1 green chili (or to taste)
- 1/2 inch ginger
- 1/4 teaspoon roasted cumin powder
- 1/8 teaspoon chaat masala (optional)
- pinch black pepper
- 1/2 teaspoon salt (or to taste)
- 2 teaspoons lemon juice
- 1/2 teaspoon sugar
- 1/4 cup yogurt (plain milk yogurt or plain almond milk yogurt )
Method
- Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
- To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
- Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
- Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.